I just love roasted vegetables and this combination is a new one for me. First time I’ve roasted cauliflower. Very tasty! Not sure it’s my personal favorite way to have cauliflower, but it was certainly delicious. I know many just rave about roasted cauliflower, so this recipe should be their cup of tea. And it’s so easy. The luscious, garlic-y aroma from the kitchen while it bakes really gets your appetite going! This recipe is suitable for all phases of Atkins, Keto diets and Primal/Paleo as well.
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6 pieces of chicken, your choice (1 lg. breast, halved, 2 drumsticks, 2 thighs)
2 large plum tomatoes, cut in wedges
6 large flowerets cauliflower (I used 1 small head cut in 6 pieces)
4 oz. yellow onion, sliced lengthwise
6 cloves garlic, chopped coarsely
½ tsp. oregano leaves, dried, crushed
1/8 tsp. coarse black pepper
¼ c. extra virgin olive oil
OPTIONAL: Juice of 1 small lemon
DIRECTIONS: Preheat oven to 375º. I actually roasted mine on “convection/roast”. Place chicken pieces on large baking pan with space between the pieces. Place tomato wedges between the chicken pieces. Add the cauliflower chunks evenly in the pan. Finally poke the garlic between items. Lay the slices of onion among and on top of the meat pieces. You want a few of those to brown off while cooking, for the rich flavor they will acquire in browning. Drizzle the olive oil and lemon juice (if using) evenly over everything in the pan. Sprinkle evenly with the pepper and oregano. Pop pan into 350º oven and bake/roast for about 1 hour – 1hr. 10 minutes or until chicken pieces are fully done. If you’ll make a cut into the thickest parts of the chicken pieces, they will cook faster and take only around 45 minutes. Ovens vary, so keep and eye out and lower temperature to 350º if you think the food is browning too much way before the meat is done. Remove and serve with a fresh green salad topped with an Italian or Greek dressing.
NUTRITIONAL INFO: Makes 4 servings, each contains:
385 cals., 39g fat if all pan juices consumed (unlikely), 8.46g carbs, 1.93g fiber, 6.53g NET CARBS, 43g protein, 610 mg sodium
2 thoughts on “Mediterranean Roasted Chicken and Cauliflower”
When do you add the cauliflower?
There’s no magic to the sequence. Anytime before putting the olive oil and seasonings on. I’ve spelled that out in the recipe now. Thanks