Parmesan Roasted Cauliflower with Chicken

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INGREDIENTS

NAME

WEIGHT

VOLUME

Pine nuts

25 g 

3 tbsp

Olive oil, extra virgin

To coat baking sheet 

-

Cauliflower, cut into florets 

900 g / 2 lb 

1 head

Olive oil, extra virgin

35 g

35 mL / ¼ cup 

Salt

2 g

½ tsp

Black pepper, freshly ground

1 g 

½ tsp

Olive oil, extra virgin

8 g 

8 mL / 2 tsp 

Chicken, breast, skinless & boneless 

900 g / 2 lb

4 breasts

Salt

to taste

-

Black pepper, freshly ground

to taste

-

Parmesan cheese, grated 

60 g / 2 oz 

½ cup

Butter

15 g 

1 tbsp

Lemon zest 

-

1 lemon

Lemon juice 

15 g

15 mL / 1 tbsp 

METHOD

  1. In a skillet, toast pine nuts over medium heat, tossing frequently, until they’re golden, about 3-5 minutes. Transfer onto a plate and set aside. Wipe out skillet. 
  2. Preheat oven to 220°C / 425°F.
  3. Line a baking sheet with parchment paper. Coat with olive oil. 
  4. In a bowl, combine cauliflower with olive oil, salt and black pepper. Spread florets evenly onto baking sheet and top with thyme. Season with salt and black pepper.
  5. Put cauliflower in the oven and roast until golden brown, about 25 – 30 minutes.
  6. In a large skillet, heat olive oil over medium heat. Season chicken with salt and black pepper. Sear chicken until slightly golden, about 1-2 minutes per side. 
  7. Remove cauliflower from oven and toss with Parmesan cheese, butter, and lemon zest. 
  8. Nestle chicken into the cauliflower so it rests on the bottom of the pan with cauliflower all around. Return baking sheet to oven and roast until chicken reaches an internal temperature of 75°C / 165°F, about 20 minutes. 
  9. Toss chicken and cauliflower mixture with lemon juice and sprinkle with pine nuts. Serve. 

NOTES

  • Serve mixture over buttered pasta noodles if you desire

  • While it isn’t necessary, tossing the cauliflower during roasting will help it to brown more evenly

  • You can use skin-on chicken breasts if you prefer

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