Ghostly Gala White Dish (Printable Version)

Poached chicken with cauliflower purée and sautéed white mushrooms accented by black pepper shadows.

# What You'll Need:

→ Protein

01 - 4 small boneless, skinless chicken breasts (5.3 oz each)
02 - 1 teaspoon salt

→ Vegetables

03 - 1 medium head cauliflower, cut into florets (24.7 oz)
04 - 8.8 oz white button mushrooms, sliced
05 - 1 small white onion, finely chopped
06 - 2 cloves garlic, minced

→ Dairy

07 - 4 fl oz heavy cream
08 - 2 tablespoons unsalted butter
09 - 1 oz cream cheese

→ Pantry

10 - 2 tablespoons extra-virgin olive oil
11 - 1 teaspoon freshly cracked black pepper
12 - 2 cups low-sodium chicken broth
13 - Salt, to taste

# Directions:

01 - Bring chicken broth to a gentle simmer in a medium saucepan. Add 1 teaspoon salt. Place chicken breasts in the broth, cover, and poach over low heat for 12 to 15 minutes until just cooked through. Remove and cover loosely with foil; set aside.
02 - In a large pot, cover cauliflower florets with water and add a pinch of salt. Bring to a boil and cook until tender, about 10 to 12 minutes. Drain thoroughly. Transfer cauliflower to a blender, add heavy cream, butter, and cream cheese. Blend until smooth and silky. Season with salt to taste and keep warm.
03 - Heat olive oil in a large skillet over medium-high heat. Sauté onions until translucent, about 2 minutes. Add mushrooms and garlic, cooking until mushrooms soften and develop a light golden hue while remaining pale, 5 to 6 minutes. Season lightly with salt.
04 - Spoon a generous mound of cauliflower purée onto each plate. Place a poached chicken breast atop the purée. Distribute sautéed mushrooms artfully around the chicken. Finish with a dramatic scatter of freshly cracked black pepper around the plate to evoke shadows without seasoning the food directly.

# Expert Advice:

01 -
  • A shocking amount of elegance happens in under an hour, no complicated techniques required.
  • The creamy cauliflower is rich enough to feel indulgent but light enough you won't regret finishing your plate.
  • That black pepper final touch actually transforms the whole look, turning minimalism into drama.
02 -
  • The chicken will keep cooking slightly after you remove it from heat, so stop when it's just barely done or it'll dry out by the time you plate.
  • Don't skip draining the cauliflower well—soggy purée won't hold its shape and the whole visual collapses.
03 -
  • If you're making this for guests, poach the chicken and purée the cauliflower ahead of time, then reheat gently before plating—it buys you precious minutes of calm.
  • Add a crushed garlic clove or bay leaf to the poaching broth for aroma, but remove it before cooking so the liquid stays crystal clear.
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