Best 3 Chicken Cauliflower Roast Recipes

Indulge in a symphony of flavors with our tantalizing Chicken Cauliflower Roast, a culinary delight that combines the succulent tenderness of chicken with the earthy goodness of roasted cauliflower. This wholesome dish is not only a treat to the taste buds but also a visual masterpiece, boasting vibrant colors and an enticing aroma that will captivate your senses. Prepared with a medley of aromatic herbs and spices, this dish promises an explosion of flavor in every bite. Served alongside a refreshing yogurt sauce, this culinary masterpiece is guaranteed to leave you craving for more.

But our culinary journey doesn't end there. We present a diverse collection of additional recipes that will cater to every palate and preference. Embark on a culinary adventure with our savory Slow Cooker Creamy Pesto Chicken, where succulent chicken breasts are smothered in a velvety pesto sauce, resulting in a dish that is both comforting and delectable.

For those seeking a lighter option, our Baked Chicken Thighs with Lemon and Garlic offer a zesty and aromatic experience. These tender chicken thighs are roasted to perfection, infused with the vibrant flavors of lemon and garlic, creating a dish that is both healthy and flavorful.

Craving something with a kick? Our Spicy Chicken Nuggets with Honey Mustard Sauce deliver a burst of heat and sweetness in every bite. These crispy nuggets are coated in a tantalizing blend of spices, then paired with a creamy honey mustard sauce for a perfect balance of flavors.

Last but not least, our Chicken Teriyaki Skewers with Pineapple offer an exotic twist to your meal. Succulent chicken pieces are marinated in a sweet and savory teriyaki sauce, then grilled to perfection and served with juicy pineapple chunks. This dish is a delightful fusion of Asian flavors that will transport your taste buds to a tropical paradise.

Let's cook with our 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:

Choose the right cauliflower: Select a head of cauliflower that is compact and has tightly packed florets. Avoid heads with brown or yellow spots, as these may indicate bruising or spoilage.
Roast the cauliflower and chicken together: This is the easiest way to cook both ingredients at the same time. Simply toss the cauliflower florets and chicken pieces with some olive oil, salt, and pepper, and then roast them in a preheated oven until the chicken is cooked through and the cauliflower is tender and slightly browned.
Use a variety of spices: Don't be afraid to experiment with different spices to flavor your chicken and cauliflower roast. Some good options include paprika, cumin, chili powder, garlic powder, and onion powder. You can also add some fresh herbs, such as thyme, rosemary, or oregano.
Roast the vegetables until they are tender: The cauliflower and chicken should be cooked through and slightly browned. If they are not, continue roasting them for a few more minutes.
Serve the roast with a variety of sides: Chicken and cauliflower roast is a versatile dish that can be served with a variety of sides. Some good options include mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

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