Easy One Pot Meal: Chicken with Cauliflower

Cauliflower is a tough vegetable to like.  I wasn’t a huge fan myself until I discovered simple roasted cauliflower, as in the recipe below, or cauliflower and potatoes roasted with some spices (cumin, coriander & chilli powder).  I have Ria “more interested” in cauliflower since I told her that it is a flower that you can eat.  She’s is not fully convinced but I keep trying to talk it up.  For now, I mash the cauliflower below with some rice and yogurt and serve the chicken cut up in bite size pieces on top and she’ll gobble it up after school when she is starving.  It’s pretty amazing how finickiness goes down the hungrier they are!  I am not into “hiding” vegetables but sometimes a parent has to do what a parent has to do!

I am also looking forward to trying Cauliflower Cheese by Food-4-Tots – it looks delicious and I think mixed with some macaroni it could be a kiddie hit.

Chicken with Cauliflower (adapted from Everyday Food)


Ingredients

I modified the recipe slightly by sprinkling some cumin powder and a pinch of chllli flakes on the cauliflower before adding it to the pan.  Also, if you like “crunchier” cauliflower don’t salt it till the cooking it done.  The salt draws out the water and makes the cauliflower mushy.  Which if you are mashing it for the kids is not a terrible thing.

Serves 4

  • 4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
  • 1 head cauliflower (about 1 pound), cut into large florets
  • 1/4 cup fresh parsley leaves, chopped
  • 2 tablespoons sherry vinegar
  • 1 tablespoon capers, rinsed (optional)

Method

  1. Preheat oven to 450 degrees. Heat a large ovenproof skillet over medium-high. Season chicken with coarse salt and ground pepper. Cook chicken, skin side down, until skin is browned, 5 to 7 minutes. Flip chicken and cook until browned, about 3 minutes.
  2. Place cauliflower around chicken, turning to coat in pan juices; season with salt and pepper. Transfer skillet to oven and roast until chicken is cooked through and cauliflower is tender, about 20 minutes. Remove from oven and stir in parsley, vinegar, and capers (if using).