Directions

• Preheat your oven to 200℃/Gas 6 and have all your ingredients washed and ready to use.
• Remove any tough outer leaves from the cauliflower. Reserve nice-looking inner leaves. Cut the cauliflower into equal-sized florets; you want them to be quite small, so they cook in time.
• Peel, halve and finely slice half the onion, this is all you will need (unless it’s a very small one, then use it all).
• Transfer the cauliflower and the onion to a baking tray and spread out into an even layer. Drizzle over a little oil to coat and season well. Bake for 5 minutes.
• Meanwhile, in a small saucepan, melt the butter on low heat. Set aside off the heat.
• After 5 minutes, toss the chicken into the baking tray along with any reserved cauliflower leaves (halve any larger leaves, through the centre of the rib). Bake for a further 5 minutes, adding a little more oil, if necessary.
• Finely chop the parsley, stalks and all. Peel and finely chop or grate the garlic.
• In the saucepan, mix the melted butter with the parsley, garlic, cheese and breadcrumbs. Season with pepper.
• Once the cauliflower and chicken have baked for 10 minutes, remove from the oven and gently fold through the wine, the cream and the mustard.
• Add the spinach – mix it in a little. It will fill the tray, but there is no need to stir it until it completely wilts, it will wilt down in the oven. Scatter over the garlicky crumbs.
• Return it to the oven for a further approx. 8-10 minutes, until the cauliflower is tender, the spinach wilted and the chicken is cooked through.
• Check the seasoning and serve.