Save I'll never forget the evening I watched my friend plate a dish so pristine and white it looked almost unreal—until she cracked black pepper across the rim and suddenly it had this moody, dramatic energy. That's when The Ghostly Gala clicked for me: it's not about being minimalist or precious, it's about creating a moment. The tender chicken, the silky cauliflower, the soft mushrooms—they're all just vessels for that theatrical final gesture. I started making it whenever I wanted to feel a little more intentional in the kitchen, and honestly, it became the dish I reach for when I want to impress without stress.
I made this for my partner on a night when we both needed something beautiful but uncomplicated, and watching their face when that plate arrived—all white and ethereal until the pepper hit—reminded me why cooking for people matters. It wasn't about the ingredients or even the technique. It was about saying, 'I made something quiet and lovely for us, right now.' That's the real magic of this dish.
Ingredients
- Chicken breasts (4, about 150g each): Look for breasts that are roughly the same thickness so they poach evenly—this is worth taking a minute to check at the market.
- Cauliflower (1 medium head, about 700g): The foundation of this dish, so choose a head that's creamy white and densely packed; it should yield easily to the blender and become butter-soft.
- White button mushrooms (250g, sliced): They stay pale and delicate as they cook, which is essential to keeping the whole plate monochromatic and ghostly.
- White onion (1 small, finely chopped): White onion's milder sweetness melts into the mushrooms better than yellow, keeping the flavor gentle and cohesive.
- Garlic (2 cloves, minced): Add it at the last moment with the mushrooms so it doesn't brown or darken the broth.
- Heavy cream (120ml) and cream cheese (30g): Together they create a purée that's luxuriously silky without ever feeling heavy or grainy.
- Unsalted butter (30g): Use real butter here—it makes an audible difference in how the purée tastes.
- Chicken broth (500ml, clear and low-sodium): The broth must be pale and clean so the poaching liquid doesn't tint the chicken or muddy the visual.
- Extra-virgin olive oil (2 tablespoons): High heat is your friend for the mushrooms, so use oil that can handle it without smoking.
- Cracked black pepper (1 teaspoon): This is your drama, so crack it fresh and don't be shy with the final sprinkle.
Instructions
- Poach the chicken gently:
- Bring the broth to just barely a simmer—you want tiny bubbles, not a rolling boil—then slip in the chicken and let it cook covered for 12 to 15 minutes. It should be cooked through but still tender; cut into the thickest part to check. Pull it out, cover it loosely with foil, and let it rest while you build everything else.
- Blend the cauliflower into silk:
- Boil the florets until they collapse at the gentlest fork poke, about 10 to 12 minutes. Drain them completely—any excess water will make the purée watery. Transfer to a blender with the cream, butter, and cream cheese, and blend until you reach that silky, restaurant-quality texture. Taste it and season until it makes you happy.
- Sauté the mushrooms until they turn gold:
- Heat your oil until it shimmers, then add the onion and cook until it turns translucent and soft, which takes about 2 minutes. Add the mushrooms and garlic, then let them cook for 5 to 6 minutes, stirring occasionally, until they're soft and have taken on a light golden color but remain pale overall. Season gently—remember, salt intensifies as things cool.
- Plate with intention:
- Spoon a generous mound of cauliflower in the center of each plate, settle the chicken breast on top, and scatter the mushrooms artfully around it. Finally, sprinkle the cracked black pepper around the plate, not on top, creating shadows that make the white glow even brighter.
Save There's a quiet moment right before you sprinkle that pepper, when the plate is all cream and white and possibility, and then you give it that final touch and suddenly the whole thing comes alive. That's when this dish stops being just dinner and becomes a small, intentional act of care.
Why This Dish Works
The Ghostly Gala works because it plays with contrast in the cleverest way: creamy against tender against earthy, then drama against restraint. There's nothing fussy about any single element, but together they create something that feels rare. The white-on-white palette isn't about minimalism for its own sake—it's about letting the textures and the final pepper gesture do all the talking.
Timing and Temperature
The beauty of this recipe is that you can build everything simultaneously if you organize first. The chicken takes 15 minutes poaching, the cauliflower takes 12 minutes boiling, and the mushrooms sauté in about 6 minutes. Start the broth and the cauliflower water at the same time, add the chicken when the broth simmers, and begin the mushrooms when the chicken has about 8 minutes left. By the time the chicken is done, the cauliflower is ready to blend and the mushrooms are almost finished. This is why medium difficulty never feels stressful.
Variations and Personal Touches
This dish is a canvas, and I've adapted it more than once depending on what's in my kitchen or who I'm cooking for. The cauliflower purée can handle a whisper of white miso or a tiny pinch of ground white pepper if you want depth without color. The mushrooms soften beautifully with a small splash of white wine added near the end. For vegetarians, thick slices of roasted celeriac or pressed tofu work as stunning substitutes for chicken and drink up the broth's delicate flavor. Some nights I've added microgreens or a single perfect herb—chervil or tarragon—but honestly, the power of this dish is in its restraint, so I usually leave it alone.
- A crushed garlic clove or bay leaf stirred into the broth early on adds invisible aromatics without changing the color.
- Finish the cauliflower purée with a squeeze of fresh lemon juice if you feel the flavors need brightness.
- The black pepper is non-negotiable; it's the only shadow in the composition and what makes this dish memorable.
Save This is the dish I make when I want to slow down and remember that cooking is about more than sustenance. It's a small ceremony, and every time I make it, I feel a little more like myself in the kitchen.
Cooking Guide
- → How should the chicken be poached for best results?
Poach the chicken breasts gently in simmering broth with salt, keeping the heat low to ensure they cook through without becoming tough or dry.
- → What creates the dramatic shadow effect on the dish?
A light sprinkle of freshly cracked black pepper around the plate, avoiding direct contact with the food, casts ethereal shadows that enhance the presentation.
- → How is the cauliflower purée made silky smooth?
Cook cauliflower florets until tender, then blend with heavy cream, butter, and cream cheese to achieve a creamy, velvety purée.
- → What is the best way to sauté white mushrooms for this dish?
Sauté onions first until translucent, then add sliced white mushrooms and garlic, cooking until mushrooms are soft and just golden while maintaining a pale color.
- → Can this dish be adapted for vegetarian diets?
Yes, substitute the chicken with thick roasted celeriac slices or tofu poached in vegetable broth to maintain texture and flavor balance.