INGREDIENTS
UNITS
SCALE
INGREDIENTS
- 3 tbsp Pine nuts
- To coat sheet Olive oil , extra virgin
- 2 lbs Cauliflower , cut into florets
- ¼ cup Olive oil , extra virgin
- To taste Salt
- To taste Black pepper , freshly ground
- 1 tbsp Olive oil , extra virgin
- 2 lbs Chicken breast , skinless and boneless
- To taste Salt
- To taste Black pepper , freshly ground
- ½ cup Parmesan cheese , grated
- 1 tbsp Butter
- 1 tsp Lemon zest
- 1 tbsp Lemon juice
METHOD
- In a skillet, toast pine nuts over medium heat, tossing frequently, until they’re golden, about 3 to 5 minutes. Transfer onto a plate and set aside. Wipe out skillet.
- Preheat oven to 220°C / 425°F. Line a baking sheet with parchment paper. Coat with olive oil.
- In a bowl, combine cauliflower with olive oil, salt and black pepper. Spread florets evenly onto baking sheet. Put cauliflower in the oven and roast until golden brown, about 25 to 30 minutes.
- In a large skillet, heat olive oil over medium heat. Season chicken with salt and black pepper. Sear chicken until slightly golden, about 1 to 2 minutes per side.
- Remove cauliflower from oven and toss with Parmesan cheese, butter, and lemon zest. 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.
- 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
