Chicken, Brussels Sprouts & Beer Casserole with Cauliflower Mash
This cheesy dish is so yummy. I love the combination of the Brussels sprouts with the beer and then the creaminess of the cauliflower mash just completes it. It is a perfect meal for these last cold days that will just warm you up in no time!
This recipe serves 4.
500g Brussels sprouts, cleaned and halved
500g chicken thighs, sliced
30cl beer (I used Heineken)
150g Gouda cheese, grated
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon lemon pepper
¼ teaspoon chili powder
2 tablespoons olive oil
For the mash:
1 medium cauliflower, cut into florets
250ml heavy cream
1 vegetable bouillon cube or stock cube
150g mozzarella cheese, grated
Heat the olive oil in a pan over medium heat and add the sliced chicken, season with salt and pepper. Once the chicken is cooked set it aside. Bring the heat to high and add the Brussels sprouts to the pan with the chicken fat. The vegetables should be browned but not fully cooked.
In a large bowl mix the Gouda cheese, garlic powder, onion powder, lemon pepper and chili powder until well combined. Now add the chicken and Brussels sprouts and season with salt and pepper if needed, lastly pour in the beer and mix all together.
For the cauliflower mash, add the florets, cream and bouillon cube to a large pot and boil until tender, 8-10 minutes. Add the cauliflower to a food processor and blend while gradually adding the cream, in which the cauliflower was cooked in, until a smooth consistency, season with salt and pepper if needed.
Pre heat the oven to 200C/425F. Now assemble the casserole by adding the chicken and Brussels sprouts mixture to an oven dish. Top with the cauliflower mash and cook in the oven for about 45 minutes, the beer and cheese mixture should be bubbling. Sprinkle the mozzarella cheese over the casserole and broil for a few minutes until the cheese has some color. Enjoy!