Best 3 Chicken Cauliflower Roast Recipes

Chicken cauliflower roast is a delicious and easy-to-make dish that is perfect for a weeknight meal. This healthy and satisfying dish combines the flavors of chicken, cauliflower, and a variety of spices. The chicken is roasted until golden brown and juicy, while the cauliflower is roasted until tender and slightly caramelized. The result is a flavorful and satisfying dish that is sure to please everyone at the table.

Here are our top 3 tried and tested recipes!

SHEET PAN CHICKEN, CAULIFLOWER AND POTATO ROAST

Sheet Pan Chicken, Cauliflower and Potato Roast image

This roast is made on one sheet pan and is an easy dinner packed with flavor. Serve with some French bread and butter for a great meal.

Provided by Tara Bench

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 1/4 pounds bone-in, skinless chicken thighs (about 6 to 8 thighs; see Cook's Note)
1 small head cauliflower, trimmed and cut into 1-inch pieces
1 pint cherry tomatoes
12 ounces baby potatoes, such as yellow creamer or red, optional, cut into 1/2- or 1-inch pieces (about 2 cups)
2 1/2 tablespoons olive oil
2 1/2 teaspoons Italian seasoning
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons capers, chopped
2 tablespoons toasted pine nuts
2 tablespoons golden raisins

Steps:

Preheat the oven to 425 degrees F.
Toss the chicken with the cauliflower, tomatoes, potatoes, oil, Italian seasoning, salt and pepper in a large bowl. Transfer the chicken mixture to a rimmed sheet pan. Roast until the chicken and cauliflower are golden and the chicken is cooked through, 40 to 50 minutes.
Combine the parsley, capers, pine nuts and golden raisins in a small bowl. Sprinkle over the chicken to serve.

ROAST CHICKEN WITH CAULIFLOWER AND SWEET POTATOES

Roast Chicken with Cauliflower and Sweet Potatoes image

Make this Roast Chicken with Cauliflower and Sweet Potatoes for a nutritious one-pan weeknight meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h10m

Number Of Ingredients 8

Ingredients

1 whole chicken, about 4 pounds
3 tablespoons extra-virgin olive oil, plus more for rubbing
Coarse salt and freshly ground pepper
3 sweet potatoes (about 1 1/2 pounds total), preferably garnet or jewel, scrubbed and each cut lengthwise into 4 wedges
1/2 head cauliflower (about 1 pound), broken into 3-inch florets
2 ounces pancetta, cut into a 1/4-inch dice (about 1/3 cup)
1 1/2 teaspoons minced fresh rosemary
3 tablespoons capers, drained

Steps:

Preheat oven to 450 degrees. Let chicken stand at room temperature 1 hour. Pat dry, then rub with oil and season with salt and pepper. Place on a rimmed baking sheet.
Toss together sweet potatoes, cauliflower, pancetta, rosemary, and oil; season with salt and pepper. Spread around chicken (they won't be in a single layer). Roast 25 minutes; remove from oven.
Turn vegetables and add capers. Return to oven and roast until a thermometer inserted in thickest part of chicken thigh (without touching bone) registers 165 degrees, 25 to 30 minutes more. Let chicken rest 10 minutes. Meanwhile, toss vegetables with pan juices and return to oven, if additional browning is desired, 5 minutes. Serve chicken with vegetables.

CHICKEN & CAULIFLOWER ROAST

CHICKEN & CAULIFLOWER ROAST image

I saw this recipe in a magazine in the doctor's office and quickly copied it. I love anything with cauliflower. It sounds like an awesome meal that could be served with some rice or potatoes. Photo:www.marthastewart.com

Provided by Ellen Bales

Categories Roasts

Time 50m

Number Of Ingredients 8

Ingredients

4 chicken breast halves, skinless and boneless - or - 4 chicken thighs
1 head cauliflower cut into 1/2" pieces
1 pt cherry tomatoes
1 1/2 tsp olive oil
2 tsp italian seasoning
1 tsp salt
1/2 tsp pepper
2 Tbsp pine nuts

Steps:

1. In a large bowl, combine all ingredients until thoroughly mixed.
2. Place mixture in a rimmed baking sheet that has been sprayed with cooking spray.
3. Bake in a preheated 425-degree oven for about 40 minutes or until chicken is nicely browned.
4. Top with 2T pine nuts and a pinch of fresh parsley.

Tips:

For the best flavor, use a variety of vegetables in your roast. Consider adding broccoli, zucchini, or bell peppers.
If you don't have chicken breasts, you can use boneless, skinless chicken thighs instead. Just be sure to adjust the cooking time accordingly.
To make the roast even more flavorful, marinate the chicken and vegetables in a mixture of olive oil, herbs, and spices before roasting.
Roast the chicken and vegetables at a high temperature for a short amount of time to get them nice and crispy.
If you're short on time, you can roast the chicken and vegetables on a sheet pan instead of in a roasting pan.
Serve the chicken and vegetables with your favorite sides, such as mashed potatoes, rice, or salad.

Conclusion:

This chicken cauliflower roast is a delicious and healthy meal that's perfect for a weeknight dinner. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this recipe a try!