Chicken Family friendly Main

Roast chicken with cauliflower and tahini

Name: Roast chicken with cauliflower and tahini
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 500g cauliflower, cut into small florets; 1/4 cup (60ml) olive oil; 1 tablespoon each chopped flat-leaf parsley & mint, plus whole mint leaves to serve; 1 teaspoon ground cumin; 1/4 cup (60ml) lemon juice; 4 x 170g chicken breast fillets; 1 tablespoon tahini; 1/3 cup (95g) low-fat Greek-style yoghurt; 1 teaspoon smoked paprika (pimenton); 2 tablespoons blanched almonds, toasted, chopped

1 rating

20m

40m

Roast chicken with cauliflower and tahini

Jump to recipe

by Jill Dupleix

Food writer

Oct 03, 2015

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.

500g cauliflower, cut into small florets
1/4 cup (60ml) olive oil
1 tablespoon each chopped flat-leaf parsley & mint, plus whole mint leaves to serve
1 teaspoon ground cumin
1/4 cup (60ml) lemon juice
4 x 170g chicken breast fillets
1 tablespoon tahini
1/3 cup (95g) low-fat Greek-style yoghurt
1 teaspoon smoked paprika (pimenton)
2 tablespoons blanched almonds, toasted, chopped

Method

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.