Wednesday: pan-fried chicken on roasted cauliflower



  • 1/4 cauliflower (about 200g), trimmed
  • half tablespoon olive oil
  • 2 chicken breast minute steaks (about 20g each) (sliced into thin pieces)
  • 20g unsalted butter, chopped
  • 1 garlic clove, thinly sliced
  • 1/4 lemon
  • 1/4 tablespoon Dijon or wholegrain mustard
  • a dash of slivered almonds, toasted
  • half tablespoon roughly chopped flat-leaf parsley


  • Preheat the oven to 200°C. Cut cauliflower into 3cm-thick slices, then slightly overlap in a small baking dish. Pour over 1/8 cup water, drizzle with oil and season with salt and pepper. Roast for 5 minutes or until golden and tender.
  • Meanwhile, heat a large, lightly oiled frypan over medium-high heat.  Cook chicken for 2 minutes on each side or until cooked through. Transfer to a plate and cover to keep warm.
  • Melt butter with garlic in a small pan over medium-low heat until frothy but not coloured. Whisk in lemon juice, mustard, almonds and 1 tablespoon hot water. Bring to a simmer, then remove from heat and season to taste.
  • Top with sauce and parsley and serve with lemon wedges.


Recipe adapted from:


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