Roast chicken with cauliflower

  • 300 ml white wine
  • 3 chicken fillets
  • 1 cauliflower
  • 1 red onion
  • 400 ml Łaciate milk 2% fat
  • 2 tablespoons corn flower
  • 250 ml Mrągowska natural buttermilk
  • 120 g MLEKPOL yellow cheese – 70 g Gouda and 50 Havarti cheese
  • Dried tomatoes with herbs
  • Green olives
  • Horseradish mustard
  • 1 teaspoon sugar
  • Frying oil
  • Spices: Herbal seasoning for chicken, iodized sea salt
  • Decoration: lamb’s lettuce
Description and Recipe

Marinate the chicken overnight in white wine to make the meat more tender and juicy. After taking the chicken out, flavour it with the herbal seasoning.

Heat a drop of oil in a frying pan and fry the chicken fillets 3 minutes on each side.

Boil water in a large pot, add a teaspoon of sugar and salt and toss in the cauliflower florets. Cook for 3-4 minutes. Drain well from excess water before further use.



Pour a drop of oil into the saucepan. Cut the red onion into pieces and add to it. While the onion keeps frying, combine the corn flour with about 100 ml Łaciate milk 2% fat and stir until smooth and uniform. Pour the remaining milk to the browned onion and bring it to the boil. Combine all ingredients together in the saucepan. Then remove from the heat and pour in Mrągowska natural buttermilk. Stir until the consistency is smooth and velvety. Add in two heaped tablespoons of horseradish mustard. Stir in MLEKPOL cheese: 50 g grated MLEKPOL Gouda and 50 g grated Havarti cheese.

Take out the fried chicken fillets on the board and cut them against the grains into wide slices. Place the chicken in a casserole dish, add the precooked cauliflower florets, whole green olives (about 15 – 20 olives) and a few dried tomatoes previously cut into small dices.

Pour the prepared sauce over all the ingredients. Top with grated MLEKPOL Gouda cheese (20g). Bake in the oven preheated to 190°C and for 40 minutes.

Serve in the casserole dish decorated with the lamb’s lettuce.