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Chicken Salad with roasted cauliflower

Cauliflower is a super versatile vegetable and never more so than in this recipe, where grated cauliflower is turned into ‘couscous’ and then roasted.
Since the 13th century, the Passover custom among Ashkenazic Jews has been to prohibit kitniyot, or legumes, rice, seeds, and corn. Chickpeas, popcorn, millet, lentils, edamame, corn on the cob: These have all been off the table.

Dukkah which is decidedly kitniyot, is an Egyptian seed and nut and spice mix is our go-to flavoring here, it’s easy enough to make your own, and though you will only need a couple of tablespoons for this recipe. The leftovers can be stored in the freezer for up to 3 months and is great sprinkled over roasts and vegetables or even over plain rice.

Depending on your custom either omit or add the dukkah in this recipe, it will taste delicious either way, the dukkah just adds an additional layer of flavoring.

  • 80ml (⅓ cup) Extra Virgin Olive Oil
  • 35g (¼ cup) Dukkah (optional)
  • 1 tablespoon chopped tarragon
  • 1 tablespoon finely grated lemon zest
  • sea salt and cracked black pepper
  • large cauliflower, core removed, roughly chopped
  • 800g chicken breast fillets, trimmed
  • 6 cloves garlic, skin on
  • 40g (¼ cup) raisins
  • 80g (½ cup) roasted almonds, chopped
  • ½ cup mint leaves
  • Kale, that has been washed and checked, for serving

Lemon dressing

  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons finely grated lemon zest
  • 80ml (⅓ cup) lemon juice
  • 2 teaspoons honey

1. Preheat oven to 220°C (425°F).

2. Place the oil, dukkah (if using), tarragon, lemon rind, salt, and pepper in a small bowl and mix to combine. Set aside.

3. In batches, place the cauliflower in a food processor fitted with the large hole grater blade and process until you have a mass of grated cauliflower. Spread the cauliflower evenly over one large baking tray lined with non-stick baking paper. Drizzle with half the oil mixture and toss to combine. Roast, stirring every 10 minutes, for 30 minutes until evenly golden and crisp. Set aside to cool.

4. Place the chicken and garlic on a baking tray lined with non-stick baking paper and drizzle with the remaining oil mixture. Roast for 20 minutes or until golden and the chicken is cooked through. Set aside to cool slightly, and slice.

5. To make the lemon dressing, squeeze the roasted garlic cloves out of their skins, into a bowl and use a fork to mash into a paste. Add the oil, lemon zest, lemon juice, and honey and mix to combine.

6. Place the cauliflower in a large bowl with the raisins, almond, and mint. Pour over the dressing and toss to combine. On a large platter, lay the kale, top with the cauliflower mix, and then top with the sliced chicken.

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