- Course Main Dishes
- Prep. Time 45 mins
- Cooking Time 40 mins
- Yields 6 to 8 Servings
The natural orange colouring in Cheddar comes from annatto.
In a saucepan, cook cauliflower and potatoes in salted boiling water for 15 minutes or until tender.
Drain cauliflower and potatoes and mash together. Blend in 1 tbsp (30 ml) butter, chives and paprika and set aside.
Preheat oven to 375oF (190oC).
Meanwhile, melt remaining butter in a Dutch oven over high heat and brown chicken.
Add remaining vegetables and continue cooking another 5 minutes.
Add béchamel sauce and 1 cup (250 ml) Cheddar and stir until cheese melts. Season to taste with salt and pepper.
Spread cauliflower and potato mixture on top, add remaining Cheddar and cook in the oven for 20 minutes. Serve hot.
Commentsblog comments powered by Disqus
100% Canadian milk produces award winning cheese. Meet some of the winners from the 2011 Canadian Cheese Grand Prix.see all the reasons