Chicken & Cauliflower Gratin

60 8 servings, 1/8 recipe each
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8 servings, 1/8 recipe each

Topped with a cheesy bread crumb topping, this satisfying main-dish casserole is made extra special with the Asiago dressing.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Heat oil in large nonstick skillet on medium heat. Add yellow onions; cook 3 to 5 min. or until softened, stirring frequently and adding garlic for the last minute. Add chicken and black pepper; cook 5 to 7 min. or until chicken is evenly browned, stirring frequently.
  • Add flour; cook and stir 1 min. Gradually stir in milk; bring just to boil, stirring constantly. Add cauliflower and dressing; stir. Cook 3 to 5 min. or until sauce is thickened, stirring constantly. Remove from heat. Stir in red peppers, peas and lemon zest.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray. Combine remaining ingredients; sprinkle over casserole.
  • Bake 30 min. or until heated through.


Substitute broccoli florets for the cauliflower.

How to Blanch the Cauliflower

Add cauliflower to saucepan of boiling water; let stand 2 min. Drain, then immediately add cauliflower to bowl of ice water to stop the cooking process.


  • 8 servings, 1/8 recipe each

Nutritional Information

Serving Size 8 servings, 1/8 recipe each
Calories 330
% Daily Value
Total fat 16g
Saturated fat 6g
Cholesterol 50mg
Sodium 580mg
Carbohydrate 24g
Dietary fibre 2g
Sugars 5g
Protein 22g
Vitamin A 10 %DV
Vitamin C 45 %DV
Calcium 25 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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