Chicken-Cauliflower Gratin with Kale and Blue Cheese

Ingredients

• • 1 1/2 cups (150 g) cauliflower florets
  • 1 1/2 lb (675 g) boneless, skinless chicken breasts (about 4 small breasts)
  • 2 tbsp (30 ml) olive oil
  • 1/4 cup (60 ml) water
  • 1 garlic clove, chopped
  • 1/4 cup (35 g) roasted blanched hazelnuts, chopped
  • 1 cup (100 g) Comté cheese, grated
  • 6 cups (180 g) kale, stems removed, leaves torn
  • 1/3 cup (40 g) Bleu d’Auvergne cheese, crumbled
  • Balsamic vinegar glaze, to taste (see note)