Cauliflower Crusted Chicken

featuring Chef Shuby

INGREDIENTS

METHOD

  • 2 cups cauliflower florets

  • 200g chicken breast

  • ⅓ cup grated Parmesan

  • 1 teaspoon dried parsley

  • ½ teaspoon paprika

  • ½ teaspoon crushed chilli

  • ½ teaspoon garlic powder

  • Salt & black pepper

  • Chef Stone's Secret Spice™️

  1. Add cauliflower to a pot fitted with a steamer basket and about 3 inches of water. Cover and steam for about 7 minutes or until very tender. 

  2. Preheat oven to 200˚F. Coat a baking sheet with nonstick spray. 

  3. To the bowl of a food processor, add cauliflower, parmesan, parsley, paprika, garlic powder, crushed chilli, salt, black pepper and secret spice. Process to combine well, stopping to scrape down the sides of the bowl as needed.

  4. Season chicken breasts and press on mixture to coat.

  5. Place chicken onto prepared baking sheet. Spray top chicken with oil spray.

  6. Bake chicken for 12–14 minutes, turning them over halfway through. 

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