Roast chicken with cauliflower and tahini

Cooking Meat Roast chicken with cauliflower and tahini

In this low-GI recipe, Jill Dupleix roasts the cauliflower with the chicken. Roasting is a much lighter way to enjoy the nuttiness of cauliflower than the usual cheese sauce; it seems to intensify the flavour, too.

Lables: High protein Low carb Low kilojoule Low sodium Lower gi Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat the oven to 200°C. Toss the cauliflower with 1 1/2 tablespoons oil, then season. Place on a baking tray and roast, turning occasionally, for 40 minutes or until tender and golden.
  2. Meanwhile, mix chopped herbs and cumin with remaining 1 1/2 tablespoons oil and 2 tablespoons lemon juice, then toss with the chicken. Transfer to a separate baking tray and place in the oven for the final 20 minutes of the cauliflower cooking time.
  3. Stir tahini and yoghurt with remaining 1 tablespoon lemon juice.
  4. To serve, thickly slice chicken and arrange on plates with the cauliflower. Dollop over the tahini yoghurt and dust with paprika. Serve scattered with almonds and mint.

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500g cauliflower, cut into small florets
1/4 cup olive oil
1 tbsp each chopped flat-leaf parsley and mint, plus whole mint leaves to serve
1 tsp ground cumin
1/4 cup lemon juice
4 x 170g chicken breast fillets
1 tbsp tahini
1/3 cup low-fat Greek-style yoghurt
1 tsp smoked paprika
2 tbsp blanched almonds, toasted, chopped

Adv

Autors
Preparation time
20
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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