Whats for dinner? Serve this creamy chicken and cauliflower casserole with rice and a fresh tasty salad.
Pre-heat the oven to 375°F.
Bring a large pan of lightly salted water to the boil.
Add the cauliflower florets and cook for 5 minutes. Drain well and set aside.
Melt the butter in a large saucepan.
Add onion and cook for 5 minutes until the onions have softened. Stir in the curry paste and flour and cook for one minute stirring.
Remove the pan from the heat and add the milk gradually, stirring into a little at a time until it has all been incorporated.
Return to the heat and bring to the boil, stirring constantly.
Simmer for 1 minute until the sauce has thickened.
Add the chicken chunks and drained cauliflower florets to the sauce.
Gently stir until well coated. Season to taste with salt and pepper.
Transer the mixture into a large oven-proof dish and sprinkle over the cheese.
Bake for 20 minutes until golden and bubbling.
Garnish with coriander before serving.