Easy and light dinner. Recipe adapted from Taste.com.au (“Delicious”, July 2007, by Kate Nichols). I added some grapes to pan with cauliflower and it gave a little sweet kick.
1 cauliflower (about 800g), trimmed
1 tsp. olive oil
10-12 grape berries (optional)
6 chicken tenderloins (or 2-3 breasts, cut in pieces)
1 tbsp. unsalted butter
1 garlic clove, thinly sliced
1 lemon, cut into 6 wedges
1 tbsp. Dijon or wholegrain mustard
2 tbsp. slivered almonds, toasted
salt and pepper
Preheat the oven to 400°F. Cut cauliflower into thick slices, add grapes, mix with oil and season with salt and pepper. Roast for 20 minutes or until golden and tender.
Meanwhile, heat a large frypan over medium-high heat. Spray with cooking spray, cook chicken until cooked through (about 6-8 minutes). Transfer to a plate and cover to keep warm.
Melt butter with garlic and almond in a small pan over medium-low heat. Whisk in juice of 2 lemon wedges, mustard and 2 tablespoons hot water. Bring to a simmer, then remove from heat and season to taste.
Divide chicken and cauliflower among plates. Top with sauce and parsley and serve with lemon wedges.