INGREDIENTS :
1 cauliflower
200 g of chicken breast
200 ml of 4% fresh cream
40 g grated low-fat Gruyère cheese
salt and pepper
PREPARATION:
Start by cutting the cauliflower into florets and cooking them in boiling salted water for 15 minutes, then drain them.
Dice the chicken breast, then put the cream in a bowl with salt and pepper and mix well.
Put the cauliflower and chicken pieces in a gratin dish, cover with the cream and sprinkle with grated Gruyère cheese.
Put the cauliflower and chicken au gratin in the oven for 20 to 25 minutes at 180°, before serving it hot.
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