Save I discovered this dish on a winter evening when I was trying to create something that felt both celebratory and understated. The monochrome palette came to me while staring into my fridge—all those cream-colored ingredients suddenly seemed to say something sophisticated. There's a quiet power in cooking with restraint, in letting textures and flavors speak instead of color, and that's when The Ghostly Gala took shape in my mind.
I made this for friends who were going through a rough season, and something about the simplicity and grace of the dish seemed to reset the evening. Nobody commented on how it looked initially—they just got quiet and ate slowly, savoring each bite. That's when I realized this recipe isn't just about technique; it's about creating a moment of calm.
Ingredients
- Boneless, skinless chicken breasts (4 small, about 150 g each): Smaller breasts cook more evenly and stay tender; pounding them gently to uniform thickness prevents dry edges.
- Medium head cauliflower, cut into florets (about 700 g): This becomes your canvas—choose a head with tightly packed florets that will break down into silk.
- White button mushrooms, sliced (250 g): Their mild flavor and pale color keep the visual purity intact; slice them fairly thick so they don't disappear into the cream.
- Small white onion, finely chopped (1): A gentle base note that won't overpower the delicate mushroom flavor.
- Garlic cloves, minced (2): Fresh garlic adds a whisper of depth without dominating the plate.
- Heavy cream (120 ml): This is what transforms the cauliflower into something luxurious and silky; don't skimp on quality here.
- Unsalted butter (30 g) and cream cheese (30 g): Together they create an emulsion that keeps the purée smooth and restaurant-like; the cream cheese adds subtle tang.
- Extra-virgin olive oil (2 tablespoons): Use one you actually like tasting—it coats the mushrooms gently.
- Freshly cracked black pepper (1 teaspoon for garnish): This is your dramatic flourish, so crack it fresh and scatter it as artistic shadows.
- Low-sodium chicken broth (500 ml): Clear broth keeps the visual integrity; taste yours first to ensure it's not overly seasoned.
- Salt, to taste: Season in layers rather than all at once; you'll taste more complexity that way.
Instructions
- Poach the Chicken Gently:
- Bring your broth to a simmer and add salt—the water should taste like a light sea. Slip the chicken breasts in and cover the pot, letting them cook on low heat for 12–15 minutes until they're just cooked through with no pink at the thickest part. The gentle heat is your friend here; a rolling boil toughens the meat.
- Transform Cauliflower Into Silk:
- Boil your florets until they're genuinely tender—when a fork breaks them apart easily. Drain really well (excess water ruins the purée), then blend with cream, butter, and cream cheese until it's completely smooth, almost cloud-like. Taste and season generously with salt.
- Sauté Mushrooms Until Golden Pale:
- Heat your oil and let the onions go soft and translucent first, then add the mushrooms and garlic. They'll release water initially, then that water will evaporate and they'll start to golden lightly—this takes about 5–6 minutes and is worth waiting for. Keep them pale so they don't muddy the visual story.
- Compose Your Plate Like an Artist:
- Spoon a generous, uneven mound of cauliflower purée onto the center of each plate. Place the poached chicken breast on top at a slight angle. Scatter the mushrooms around it with intention—not randomly, but as if creating gentle shadows. Finish with a delicate sprinkle of cracked black pepper around the plate to complete the haunting effect.
Save One guest asked me why I called it that, and I said it was the feeling of elegance mixed with mystery, of something both visible and somehow hidden. They nodded and went back to eating, and I understood that the name meant something different to each person at that table.
Building Layers of Flavor
This dish works because each component is cooked to its own perfection and then allowed to sit quietly together on the plate. The chicken is tender and mild, the purée is rich and almost sweet, the mushrooms bring earthiness—but none of them shout. It's like a conversation between people who respect each other's space.
Playing With Presentation
The visual simplicity is actually what makes this dish talk. A plate of white with black pepper shadows creates this almost meditative quality. It feels modern without trying too hard, elegant without pretense. The food becomes more interesting to look at because you're not distracted by multiple colors all competing.
Variations and Adaptations
This dish is forgiving if you understand its core: tender protein, silky base, gentle vegetables, finished with drama. You can swap the chicken for thick roasted celeriac or crispy tofu without losing the spirit. You could add a whisper of thyme or white miso to the purée for complexity, or infuse the broth with bay leaf.
- For vegetarian versions, use vegetable broth and roasted celeriac slices or pressed tofu blocks poached the same way.
- A tiny pinch of white pepper instead of black creates an even more ethereal effect if you want to push the ghost theme further.
- Pair it with a crisp Sauvignon Blanc or dry Riesling to echo the clean, refined feeling of the plate.
Save Cook this when you want to say something without words, when you want people to slow down and pay attention. The Ghostly Gala reminds us that restraint can be just as beautiful as abundance.
Common Recipe Questions
- → How is the chicken cooked to remain tender?
The chicken is gently poached in low-sodium broth seasoned with salt, maintaining moisture and tenderness through slow, gentle heating.
- → What creates the smooth texture of the cauliflower purée?
Cauliflower florets are cooked until very soft, then blended with heavy cream, butter, and cream cheese to achieve a silky, creamy purée.
- → How are the mushrooms prepared for this dish?
White button mushrooms are sautéed with finely chopped white onion and minced garlic in olive oil until soft and lightly golden but still pale, ensuring delicate flavor and texture.
- → What is the purpose of the cracked black pepper on the plate?
The cracked black pepper is sprinkled around the dish, not on top, creating dramatic shadow effects that enhance the visual appeal and add subtle aroma.
- → Can the dish be made vegetarian?
Yes, chicken can be replaced with roasted celeriac or tofu, poached in vegetable broth to maintain the dish's textures and flavors.