A strange Hungarian concoction that ends up working very well: seared chicken breast fillets topped with blanched cauliflower florets and a rich, cheesy bechamel sauce. The dish is then baked together and served with risi bisi, or your choice of side.
1 smaller head of cauliflower
pinch of salt
2 chicken breast halves
4 tbsp butter
4 tbsp flour
2.5 cups milk
0.25 tsp nutmeg
3 oz cheddar cheese
2 tbsp sour cream
3 oz mozzarella
Pull the cauliflower into larger florets. Blanche in salty water until slightly softened. Remove, drain, and cool.
Cut the chicken breast halves into three thin slices each, yielding six large slices. Season with salt. Sear until browned in a hot skillet.
Heat the butter and stir in the flour. Cook lightly, until it smells like bread. Whisk in the nutmeg and the cold milk. Bring back to a simmer and stir in 3 oz of cheddar. Mix in the sour cream. Taste and season with salt.
Layer the chicken pieces in the bottom of a baking pan. Top with the cauliflower. Drizzle on the cheese sauce. Sprinkle with mozzarella and bake in a 400F oven until the top browns lightly. Serve!