Cauliflower with chicken in the oven

This oven-baked cauliflower with chicken is one of my favorite quick low-carb meals for busy weekdays.

You can play with the recipe depending on what you’re in the mood for, by replacing the cauliflower with other seasonal vegetables such as celeriac or pumpkin. You can also replace the chicken thighs with game birds such as partridge, guinea fowl, or pheasant for a festive dish.

I like to garnish the oven dish with dollops of plant-based coconut yogurt right before serving. You can also use regular Greek or full-fat yogurt, mixed with some olive oil, pepper, salt, and chives or parsley. Pomegranate seeds and fresh mint complete the dish.

Enjoy!

Love,

Quick low carb meal for busy weekdays: Cauliflower with chicken in the oven

DIRECTIONS:

1. Preheat the oven to 180°C.
2. Chop the cauliflower into smaller florets and dice the stalk.
3. Place the cauliflower in an oven dish. Drizzle with olive oil and season with salt, pepper, and curry powder. I also like to add some cumin powder and smoked paprika powder. Mix everything together.
4. Season the boneless chicken thighs with some olive oil, pepper, salt, and curry powder too. Arrange them on top of the cauliflower.
5. Place the baking dish in the oven until everything is cooked (45 minutes or longer).
6. Finish with yogurt (I use plant-based coconut yogurt as a dairy free alternative), pomegranate seeds, fresh mint, and freshly ground black pepper.

JULIE’S TIPS & TRICKS:

• If you wish, you can season the yogurt with some olive oil, pepper, salt, and chives or parsley.
• Tastes great with turkey, partridge, guinea fowl, or pheasant too. Make sure to adjust the cooking time to your choice of wildfowl.

Do you also like to make quick oven bakes? Would you like more recipes like this? Let me know by leaving a message in the comments.