Skip to main content
Chicken & Mushroom Crumble and Cauliflower Rice
Chicken & Mushroom Crumble and Cauliflower Rice

Chicken & Mushroom Crumble and Cauliflower Rice

with Cheese

Recipe Development Team
Recipe Development TeamPublished on June 20, 2024

This Chicken & Mushroom Crumble and Cauliflower Rice is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
Allergens:
Milk
Egg
Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

250 grams

Riced Cauliflower

240 grams

Diced British Chicken Thigh

1 unit(s)

Leek

1 unit(s)

Garlic Clove**

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

25 grams

Breadcrumbs

(Contains: Cereals containing gluten)

120 grams

Sliced Mushrooms

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

Not included in your delivery

1.5 tbsp

Olive Oil for the Crumb

Nutritional information

Energy (kJ)2778 kJ
Energy (kcal)664 kcal
Fat46.9 g
of which saturates21.7 g
Carbohydrate25 g
of which sugars9.6 g
Protein40.2 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Bowl
Garlic Press

Cooking Instructions and Tips

Cook the Cauli Rice
1

a) Heat a medium frying pan on medium-high heat with a drizzle of oil.

b) Once hot, add the riced cauliflower and cook until just soft, 3-4 mins. Season well with salt and pepper.

c) Remove from the heat and cover to keep warm until serving.

Fry the Chicken
2

a) While the cauli rice cooks, heat a drizzle of oil in a large (preferably ovenproof) frying pan on medium-high heat.

b) Once hot, add the diced chicken and season with salt and pepper. Cook until browned all over, 4-5 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Perfect your Prep
3

a) While the chicken cooks, trim and discard the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.

b) Peel and grate the garlic (or use a garlic press).

c) Pop the cheese and breadcrumbs into a small bowl and add the olive oil for the crumb (see pantry for amount). Stir well, then set aside your cheesy breadcrumbs.

Bring on the Veg
4

a) Preheat your grill to high.

b) Once the chicken is browned, add the leek and sliced mushrooms to the pan. Add a drizzle more oil if the pan is dry.

c) Cook until the mushrooms have browned and the leek has softened, 4-5 mins. Stir occasionally.

d) Stir in the garlic and cook for 1 min more.

Grill the Crumble
5

a) Once the veg is soft and the chicken is cooked through, stir in the creme fraiche and chicken stock paste. IMPORTANT: The chicken is cooked when no longer pink in the middle.

b) Bring to a boil and simmer for 1 min. Taste and add salt and pepper if needed. TIP: If your pan isn't ovenproof, pop the contents into an ovenproof dish now.

c) Sprinkle over the cheesy breadcrumbs, then grill until golden, 3-4 mins.

Serve
6

a) Share the cauli rice between your bowls.

b) Serve the chicken and mushroom crumble on top.

Enjoy!

This week's must-try HelloFresh recipes

Creamy Gochujang Spinach & Ricotta Tortelloni

Creamy Gochujang Spinach & Ricotta Tortelloni

with Mushrooms, Cheese and Baby Gem Salad
Honey Glazed Halloumi and Gochujang Coconut Curry

Honey Glazed Halloumi and Gochujang Coconut Curry

with Rice, Lime, Pea Pods and Bell Pepper
Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

with Garlic Rice, Crispy Onions and Stir-Fried Greens
Speedy Rosemary Lamb and Mushroom Rigatoni

Speedy Rosemary Lamb and Mushroom Rigatoni

with Creamy Tomato Sauce, Bell Pepper and Cheese
Chinese Style Chicken Noodle Stir-Fry

Chinese Style Chicken Noodle Stir-Fry

with Green Beans and Pepper
Quick Hot Honey Peri Peri Chicken and Pepper Tacos

Quick Hot Honey Peri Peri Chicken and Pepper Tacos

with Spiced Potatoes and Cheddar Cheese
Arrabbiata Style Spinach and Ricotta Tortelloni

Arrabbiata Style Spinach and Ricotta Tortelloni

with Wild Rocket, Chilli Flakes and Cheese
Red Thai Style Coconut Chickpea Curry

Red Thai Style Coconut Chickpea Curry

with Zesty Jasmine Rice, Salted Peanuts, Pepper and Young Pea Pods
Peri Peri Spiced Basa and Mango-Coriander Salsa

Peri Peri Spiced Basa and Mango-Coriander Salsa

with Sweet Potato Wedges and Steam-Fried Tenderstem®
One Pan Spicy Teriyaki Beef Udon

One Pan Spicy Teriyaki Beef Udon

with Stir-Fried Veg and Peanuts
Honey Harissa Veg and Sausage Traybake

Honey Harissa Veg and Sausage Traybake

with Harissa Mayo, Greek Style Cheese and Herby Potatoes
Put Your Feet Up Chicken Korma Traybake

Put Your Feet Up Chicken Korma Traybake

with Cumin Potatoes and Mango Slaw
Thai Green Style Chicken Curry

Thai Green Style Chicken Curry

with Mushrooms, Tenderstem® and Jasmine Rice
Quick Chipotle Pulled Chicken and Pepper Soup

Quick Chipotle Pulled Chicken and Pepper Soup

with Homemade Tortilla Chips, Cheese and Kidney Beans
Smoky Mexican Style Pork Burrito Bowl

Smoky Mexican Style Pork Burrito Bowl

with Tomato and Spring Onion Salsa and Zesty Rice
Spiced BBQ Pork Quesadillas Rapidas

Spiced BBQ Pork Quesadillas Rapidas

with Bell Pepper, Cheese, Tomato and Rocket
Creamy Roasted Vegetable Curry

Creamy Roasted Vegetable Curry

with Naans and Soured Cream
Sweet and Sticky Pork Stir-Fry

Sweet and Sticky Pork Stir-Fry

with Rice, Pepper and Young Pea Pods
Chinese Style Chicken in Plum Hoisin Sauce

Chinese Style Chicken in Plum Hoisin Sauce

with Spring Onion Mash and Peas
Curried Chicken Thigh Traybake

Curried Chicken Thigh Traybake

with Cumin Roast Potatoes, Carrots and Green Beans