Naked chicken parma with popcorn cauliflower

This is a spin on the standard chicken parma without the breadcrumbs, for a healthier option.

It’s served alongside a fun new way to enjoy cauliflower that the whole family will LOVE.

• 2 tbsp ground almonds (24 grams)
• 1 tsp chilli powder (1 grams)
• 1 tsp smoked paprika (1 grams)
• 1 tsp ground cumin (1 grams)
• 1 tsp ground turmeric (1 grams)
• 1 cup reduced-fat milk of choice (250 mls)
• 1 cup rice flour (130 grams)
• 400 grams chicken breast fillets
• 1/3 cup tomato passata (83.3 mls)
• 1/3 cup reduced-fat mozzarella cheese, grated (53.3 grams)
• 400 grams cauliflower
• pepper

1. Preheat the oven to 180C / gas mark 4, and line a baking tray with baking paper.
2. Combine ground almonds and spices in a bowl to make a crumb.
3. In another bowl, mix together the milk and rice flour to make a batter.
4. Cut cauliflower into florets and coat in the batter, then toss in the spice mix crumbs.
5. Arrange cauliflower on the prepared tray and bake for 25-30 minutes or until golden brown and crisp.
6. Meanwhile, place the chicken breast on a chopping board, cover with cling wrap and tenderise lightly with a mallet or end of a rolling pin.
7. Oven bake the chicken for about 15 minutes or until almost cooked. After about 15 minutes, open the oven and top the chicken with passata and cheese.
8. Return chicken to the oven and allow chicken to cook thoroughly and cheese to melt. Serve chicken alongside popcorn cauliflower.