THIS IS TRULY ONE OF THE BEST THINGS I have ever made. And it was gorgeous to look at, too!
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| ROAST CAULIFLOWER |
I roast cauliflower often and it is definitely something that's on my diet. I decided to make this with chicken breasts.
1 cauliflower (green leaves removed, base of head trimmed but leave the cauliflower intact)
2 chicken breasts (skin on)
1 tbs. curry (mild or hot - your choice)
1 tbs. tumeric
1 tsp. cayenne pepper
oil from one can of anchovies (reserve anchovies for another use)
more oil to blend spices.
Mix the oil and spices in a bowl that will fit the cauliflower head snugly. Place the top of head into the oil and turn it around the bowl until the head is completely covered with the oil.
Place the cauliflower in a pan lined with aluminum foil. Arrange the chicken breasts on either side of the cauliflower. Salt and pepper the skin of the breasts and roast for about 1-1/2 hours in a 350ยบ oven. When the chicken and the cauliflower have turned a deep golden brown remove from oven and cover with foil and let rest for about 15 minutes.
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| ROAST CHICKEN AND CAULIFLOWER |
Cut the head of the cauliflower in quarters. Remove the skins from the breast and serve.
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