Foodie Friday: Enjoy the combination of delicious and ever popular flavours in this Creamy Chicken, Bacon and Cauliflower Bake.

Prep: 10 Mins
Cook: 45 Mins
Servings: 4


  • 1 tablespoon olive oil
  • 10g butter
  • 1 small (900g) cauliflower, trimmed, cut into small florets
  • 2 rashers (120g) bacon, chopped
  • 1 bunch English spinach, trimmed, chopped
  • 125ml (1/2 cup) pouring cream
  • 2 teaspoons fresh thyme leaves (optional)
  • 2 green shallots, trimmed, sliced
  • 500g chicken thigh fillets, fat trimmed
  • 55g (1/2 cup) 3-cheese mix



Step 1
Preheat oven to 200C/180C fan forced. Lightly grease a 2L (8-cup) capacity ovenproof baking dish.

Step 2
Heat the oil and butter in a large frying pan over medium until the butter is foaming. Add the cauliflower and bacon. Cook, stirring occasionally, for 8-10 minutes or until light golden.

Step 3
Add the spinach to the pan. Cook, stirring, for 2 minutes or until wilted. Remove from heat and add the cream, thyme and half the shallot. Stir to combine. Transfer to the prepared dish.

Step 4
Wipe the pan clean and spray with oil. Add the chicken to the pan and cook for 2 minutes each side or until golden. Place on top of the cauliflower mixture.

Step 5
Sprinkle cheese around the chicken. Bake for 20-25 minutes or until golden. Stand for 5 minutes before serving topped with the remaining shallot.