Mom’s chicken & cauliflower au gratin✨

1. Preheat the oven to 375F and bring a pot of generously salted water to a boil.
2. Boil cauliflower for 10 minutes, then drain and set aside.
3. In a pan over medium heat, sauté the parsley stems and panko in olive oil with a pinch of salt until panko is golden brown, then remove from the pan and set aside.
4. Pound chicken to about 1/2 inch thick and season both sides with salt and pepper. Pan sear in olive oil over medium heat for 5-6 minutes per side until the internal temperature reaches 165F, then let rest for 5 minutes and slice into bite-size pieces.
5. In a pot over medium heat, melt the butter for the white sauce, then add the flour and whisk to cook for 1 minute. Gradually pour in the milk, about 1/2 cup at a time, whisking constantly so that the milk fully incorporates before adding more. Once all of the milk is added, continue whisking until the white sauce comes to a boil and thickens, then stir in the parmesan, mozzarella, salt, pepper, nutmeg, cayenne, and chives.
6. Place the cauliflower in a 9"x13" baking dish (or individual bakers) and top with the diced chicken and cheese sauce. Sprinkle with mozzarella and the panko parsley stem mixture on top.
7. Bake uncovered for 30 minutes until golden brown and bubbly. Let set for 5 minutes and enjoy!