Ingredients:
- 500g cauliflower florets
- 2 tbsp olive oil
- 1 tsp Massel chicken-style stock powder
- 80ml (1/3 cup) Massel chicken-style stock
- 80ml (1/3 cup) pure cream
- 3 tsp wholegrain mustard
- 1 tbsp chopped fresh chives, plus extra for serving
- 2 tsp lemon juice
- 400g chicken tenderloins
- 100g streaky bacon
- 100g baby spinach
- 100g rocket leaves
- 60g (1/3 cup) chopped roasted macadamia nuts
Method:
- Preheat the oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place cauliflower on the prepared tray. Drizzle with 1 ½ tablespoons of olive oil and sprinkle with the chicken-style stock powder. Bake for 25 minutes or until golden and tender.
- While the cauliflower is cooking, place the chicken-style stock and mustard in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer for 2 minutes. Add the cream and simmer for a further 2-3 minutes or until the sauce is reduced by half. Stir through the chives and lemon juice and keep warm.
- Heat the remaining olive oil in a large non-stick frying pan over medium-high heat. Cook the chicken and bacon for 3-4 minutes on each side or until golden and crisp. Cut the bacon into 3cm pieces.
