Once again I made another casserole.
This time it was with rice, chicken with Mexican spices, and cauliflower. Sprinkled with cheese on top, because everything tastes better with cheese on top!
This is what it looked like when I put it in the oven:
First layer is rice (in an oiled dish), next layer is the meat (mixed with tomatoes from a can, and chopped up kale, onions, garlic and Mexican spices), then the cauliflower topped with shredded and flat cheese and spring onions.
What I found out however was this:
I put the cauliflower on top raw, thinking the heating-up under foil will cook it enough, but not make it too mushy and soft.
This was not the case. The cauliflower was just a bit too crunchy, even for my kids who usually love raw veg.
There are two solutions to solve this problem:
- cut the cauliflower pieces much smaller, or
- blanch/microwave the cauliflower pieces first before placing them on top of the dish
The other option might have been to under-cook the rice a bit, add liquid (like stock maybe) to the assembled casserole, and cook it covered in the oven for a little longer than the 25-30 minutes.
Either way it was still very good, and everyone liked it.