CHICK'N AND TRUFFLE BROWN BUTTER BREAD CRUMB CAULIFLOWER VELOUTE

Directions

1. Step 1

   Heat a medium sauté pan over medium heat and add 1 tablespoon of butter. Sear chicken or plant-based chicken breasts until golden brown on both sides and cooked through. Keep warm.

2. Step 2

   In the same pan, add shallots and garlic; sweat lightly. Add 12 oz Birds Eye Breaded Cauliflower and water or vegetable stock to a medium saucepan. Bring to a simmer over medium heat and cook until cauliflower is tender.

3. Step 3

   Transfer the cauliflower mixture to a blender. Add cream and truffle oil, then blend until smooth. Season with salt to taste.

4. Step 4

   Fry remaining cauliflower until golden brown and crispy.

5. Step 5

   To serve, spread cauliflower velouté onto a plate as the base. Slice the chicken or plant-based chicken breasts and place them on top. Garnish with crispy cauliflower, tomatoes, chopped chives and finish with a drizzle of truffle butter.