Cauliflower Chicken Gratin

Ingredients

1 tbsp Olive oil
1 Onion, chopped
2 cloves Garlic, chopped
3 Boneless, skinless chicken breasts, chopped
1/2 tsp Each salt and pepper
2 tbsp All-purpose flour
1 cup Milk
2 cups Cauliflower florets, blanched
1 cup Chopped roasted red pepper
1 tbsp Finely grated lemon zest
1 cup Shredded Italian blend cheese
1 1/2 cups Fresh breadcrumbs
1/4 cup Grated Parmesan cheese
2 tbsp Finely chopped green onion
2 tbsp Butter, melted

Instructions

1. Preheat the oven to 400°F. Heat the oil in a large, nonstick skillet set over medium heat. Add the onion and garlic; cook for 3 minutes or until softened. Add the chicken, salt and pepper. Cook for 5 to 7 minutes or until browned.
2. Sprinkle the flour over the chicken. Stir in the milk until well combined; bring to a simmer.
3. Stir in the cauliflower. Cook, stirring often, for 3 to 5 minutes or until the sauce is thickened.
4. Stir in the red pepper,  and lemon zest; remove from heat. Stir in the Italian blend cheese until melted. Transfer to a 9x13-inch casserole dish.
5. Toss the breadcrumbs with the Parmesan, green onion and butter until well coated. Sprinkle over the casserole.
6. Bake for 30 minutes or until the top is golden and the filling is bubbling. Let stand for 5 minutes before serving. Garnish it with dried Basil.