The last week of my 21-day-made-28 sugar detox starts tomorrow and I have cravings for potatoes dauphinoise. You know, the rich creamy cheesy baked dish that smells so good and tastes like heaven. The dish that is dairy and carb based and therefore a no-no in my Sunday menu. So I decided to experiment a bit and created this dauphinoise inspired recipe that turned out to be super delicious and totally satisfied my taste buds. Its healthy. And light. Meaning that your booty will stay sexy. Yai!
I was smart enough to make triple portion and I will enjoy it for lunches and/or dinners during my busy work week. Food management, anyone?
- 1 chicken breast
- 10 king prawns
- 4 slices of parma ham or bacon (optional)
- 2 cloves of garlic (more, if you wish, I’m bringing this to work, so I don’t want it to be too…ehm… aromatic)
- 2/3 of big cauliflower cut in florets
- 2 handfuls of olives
- 6 mushrooms
- 5 dried tomatoes
- ½ can coconut milk
- 3 eggs
- Salt, pepper, spices of choice (I used thyme, oregano, salad herbal mix with dill)
- Coconut oil (or preferred fat for hot use)
- Pork lard (or prefered fat for rubbing the baking sheet)
- Preheat oven on 180 C. Heat coconut oil in a skillet. Rub a baking dish with fat of your preference.
- First boil or steam the cauliflower until you can run the fork through but it still has some crisp. You don’t want it completely mushy, because it still has to survive baking.
- While the cauliflower is softening, cut the chicken breast in pieces, mix with prawns and add salt and pepper. Add all the protein together with 2 crushed cloves of garlic in the hot skillet. Cook for about 3-4 minutes from both sides. It doesn’t have to be thoroughly cooked.
- When the cauliflower is ready, drain the water, and place it in a large enough baking dish rubbed with fat. Add a pinch of salt, pepper and herbs. Mix well. (tip: I like adding smaller amounts of salt, pepper and spices throughout the cooking process on separate ingredients rather than do all the flavour polishing at the end, because it allows me to work with the different saltiness of various ingredients and spice up different ingredients with different herbs and thus blend the flavours better. Also, it makes me feel like an alchemist.)
- Add meat meat with all juices released in the pan. Mix again.
- Cut mushrooms in pieces, dried tomatoes in tiny pieces and together with olives add to the baking dish. Mix well.
- In a bowl whip 3 whole eggs with ½ can coconut milk, salt, pepper, herbs of choice and pour the mixture over the cauliflower. Lay bacon, parma ham slices or any kind of dried ham on top of everyting, if you wish.
- Bake in the oven for about 20 minutes. The cauliflower should be slightly golden but not burnt; the egg mixture should sit and be firm. The cauliflower is not supposed to swim in the mixture. By pouring it over, some of it will remain on the cauliflower but most of it will be at the bottom of the baking dish. To check whether it is done, simply shake a bit with the dish to see, if there is any liquid down there. If not, you can start setting the table.
I enjoyed my triple protein cauliflower for dinner with a dollop of homemade mayo. The rest will go in lunch boxes and brighten my days in the office during lunch time next week. The task is not to eat the whole baking dish in one sitting!
Bon appetite and don’t forget to live loud!