Cauliflower And Chicken Casserole - cooking recipe

Ingredients

1 head cauliflower, cut into florets
2 tbsp oil
4 None chicken fillets
1 None onion, finely diced
1 clove garlic, peeled and pressed
1 can (14.25 oz) chopped tomatoes
1-2 tsp herbs de Provence
2 tsp cornstarch
1/2 cup Swiss cheese, grated
1/4 cup hazelnuts, coarsely chopped
None None fresh herbs for garnish

Preparation

Cook the cauliflower in boiling salted water for 5-6 mins. Drain and rinse in cold water.
Preheat the oven to 350\u00b0F. Heat 2 tbsp of oil in a pan and cook the chicken for 1 min on each side. Remove the chicken and add the onions and garlic and cook until translucent. Add the tomatoes, bring to the boil, add the herbs de Provence and season to taste. Stir in the cornstarch, bring back to the boil and remove from the heat. Grease a baking dish and pour in half the sauce. Put the cauliflower and chicken in the dish and pour the remaining sauce on top. Bake in the oven for about 30 mins.
Mix the cheese and hazelnuts and add them to the casserole for the last 10 minutes of cooking. Garnish with fresh herbs.