Roasted Chicken & Cauliflower

I love Chicken! For its simplicity, comfort, lean qualities it holds and so versatile to take on any flavor. This was a simple oven roasted whole bird. Simply seasoned and roasted with the company of some Cauliflower Florette's. Chicken was moist and satisfying. The show stopper I have to say is the oven roasted Cauliflower. Dear goodness..why didn't we meet prior!

Roasted Chicken & Cauliflower

1 Whole Chicken 3-4 lbs
Extra Virgin Olive Oil
Sea Salt
Ground Black Pepper
Red Pepper Flakes
Italian Seasonings
Ground Oregano
2 tsp. finely minced Garlic

First I split the chicken like this. Took back bone out. Gave the bird a wash under cold water. Then yes, I stood the chicken up and it danced for a bit. Kinda reminds me of Peter Gabriel video. Haha!

Then.....the magic begins..

1. Rub chicken skin side with olive oil. Then seasoned with the listed seasonings. No measurements except for the garlic. I seasoned underside also. You can get in between the skin and season as well. If I had more time I would have marinated or put in a brine prior but it was good just as is.

Say hello bird! You are about to roast and tan. Be thankful. I took you out of this winter ice cold. Just pretend you're on the beaches of Miami. Haha!

Bake @ 375 for about 2 hours. Typically they say 20 minutes per pound plus an extra 15 min added on. Should use a thermometer to make sure internal degree inner thigh is at 165 degrees. I like to cover with foil for the first half of cooking time then I remove. Once I take out of oven I cover back with foil where it continues to "carry over cooking". Let it set for 10 minutes covered before cutting so juices don't run out.

MMmmmm Yum!

Cauliflower:

1 head of Cauliflower (split into Florette's)
Extra Virgin Olive Oil
Balsamic Vinegar
Sea Salt
Black Pepper

1. I lined a cookie sheet pan with foil. Placed Cauliflower on sheet, even layer and drizzled with oil, sprinkled with salt and pepper and drizzled tops with Balsamic Vinegar.

2. Baked at 400 for 30 minutes. The Vinegar will caramelize and parts of Cauliflower will get crunchy yet tender in the middle.

Dear Lord, thank you for letting me and this cauliflower cross paths. This is by far my most favorite alternative in having potatoes. I love me some good carbs..especially potatoes! This can easily take the place and I don't have the guilt. Much more healthier.

I would easily serve this also as a appetizer platter and a nice dip to go with it. I could have ate the whole head of Cauliflower. My goodness..I'm in LOOOOVE!

Creamed Stuffed Chicken with Cauliflower Mash

Initially I was going to do a breaded chicken with a spicy green chili sauce. Then I realized I needed to cook up the Cauliflower and menu completely changed. The thought of spicy green chili sauce on the side of Cauliflower didn't appeal to me. So I came up with something better. OH BOY! Was this ever good!!

Creamed Stuffed Chicken

with Cauliflower Mash

1 Head of Cauliflower, cleaned and chopped into chunks (not the greens)
4 Chicken Breast, butterflied open(we going to stuff it!)
4 Basil leaves, roll up tightly and slice into ribbons
4 slices of Mozzarella Cheese
1 can of Cream of Mushroom soup
6 Garlic cloves
1 sprig of Oregano chopped finely
1 medium Tomato seeded and chopped
1 dash of Balsamic Vinegar
Paprika to season
1/4 tsp. Red Pepper Flakes
3 oz of fresh Parmesan
Salt & Pepper
Extra Virgin Olive Oil

1. Start boiling a pot of water and add the cauliflower to it along with a 2 crushed garlic cloves. Bring to a boil again for another 15 min or so until tender.

2. Since we are stuffing this chick, you need to butterfly it. I usually just put my hand firm on the chicken and slowly length wise start cutting into the side of the chicken to make a pocket to stuff it.

3. Salt & Pepper both sides of chicken along with Paprika on the outer side. Lay in the Mozzarella cheese and the ribbons of Basil. Close the breast. You may use a tooth pick. I didn't this time.

4. Heat up a skillet and add about 1 Tbsp of Olive Oil. Add the chicken and brown on both sides. I then added 4 cloves of Garlic minced, Cream of Mushroom, and about 2 ladles of the cauliflower water to it along with the Balsamic vinegar and Red Pepper flakes. I covered it and let it cook for 10 minutes at a low simmer.

5. Last I added the Parmesan cheese, freshly grated, the Oregano (reserving a few pinches) and last the Tomato. I gave it another stir and covered for another 5 min. Topped it off with more cracked black pepper. (cook uncovered if you want to thicken up a bit more)

6. Last I drained the Cauliflower and added it in my Kitchen Aid mixer, or you can use a hand mixer in a separate bowl. I gave it a good mix until all broken down, then scraped it down a bit and whipped it up some more with the addition of the remaining Oregano, about another 2 Tbsp of Parmesan cheese, some salt and pepper to taste and a tsp of Olive oil. Continue mixing until it starts taking form like mashed potatoes but with a different texture.

I loved the sauce to this chicken. Was so bright and fresh tasting with the basil ribbons. The Cauliflower mash was perfect with the oregano and cheese. Gave it a new life and a new meaning. I would definitely serve this chicken and sauce with some pasta. Perhaps you can add some spinach to it and wilt it up a bit. Nice! It's all about your palette, texture. Think beyond salt and pepper!