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.
Ingredients
- 500g cauliflower, cut into small florets
- 1/4 cup (60ml) olive oil
- 1 tablespoon flat-leaf parsley, chopped
- 1 tablespoon fresh mint leaves, chopped , plus extra 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
- Step 1Preheat 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.
- Step 2Meanwhile, 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.
- Step 3Stir tahini and yoghurt with remaining 1 tablespoon lemon juice.
- Step 4To 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.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1828 kj
Energy
25.2g
Fat Total
1.9g
Saturated Fat
5g
Fibre
45.1g
Protein
100mg
Cholesterol
140mg
Sodium
5.6g
Carbs (total)
All nutrition values are per serve
- Author: Jill Dupleix
- Image credit: Ben Dearnley & Jeremy Simons
- Publication: Taste.com.au
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