Creamy Cauliflower and Chicken Bake

Combine bone-in, skin-on chicken thighs, bacon and vegetables for a creamy bake that's completely gluten-free and keto-friendly. Celery leaves are packed with flavour and are a fantastic, zero-waste addition to the chicken bake. Alternatively you can use radish leaves or other greens. It’s easy, full of flavour and makes a perfect weeknight meal.


3 tbsp Chicken schmaltz 1 Small cauliflower, trimmed and cut into small florets 125 g Bacon, cut into batons 1 bunch Celery leaves 125 ml Heavy cream 2 tsp Fresh thyme leaves 6 Small chicken thighs, bone-in and skin-on 70 g A mix of aged Cheddar and Parmesan 1 tbsp Chopped parsley, to garnish

Preheat oven to 200C/400F. Lightly grease a 22-24cm ovenproof baking dish.
Heat 2 tablespoons of chicken schmaltz in a large frying pan over medium heat. Add the cauliflower and bacon. Cook, stirring occasionally, for 8-10 minutes or until light golden.
Add the celery leaves to the pan. Cook, stirring, for 2 minutes or until wilted. Remove from heat and add the cream and thyme. Stir to combine. Transfer to the prepared baking dish.
Wipe the pan clean and add in remaining 1 tablespoon of chicken schmaltz. Add the chicken to the pan and cook for 4-5 minutes each side or until golden. Place chicken thighs on top of the cauliflower mixture.
Sprinkle the cheese over. Bake for 30 minutes or until golden and cooked through. Garnish with chopped parsley.