Chicken with Cauliflower and Mustard Sauce

Name: Chicken with Cauliflower and Mustard Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Chicken breast free-range (4 slices) 1.8 lbs; Extra virgin olive oil 2.1 tbsp; Thyme to taste; Fine salt to taste; Black pepper to taste; Cauliflower 1.8 lbs; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Mustard 3 ½ tbsp; Apple cider vinegar 1 ½ tbsp; Acacia honey 3 tsp; Extra virgin olive oil 2 tbsp; Fine salt to taste

it de es fr br

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 4
Cost: Low
Note + 30 min. of marinating the chicken

PRESENTATION

Recipe by
Sebastian Fitarau

Chicken with cauliflower and mustard sauce really captures what makes Italian cuisine so, so beloved: the art of transforming simple ingredients into something special. Honestly, this recipe brings out the heart of Northern Italy, where chicken breast is cooked in two steps—pretty much—to get that perfect crispy, golden skin. And here's the thing, the magic really lies in the tasty mix of textures offered by the double cauliflower side. First, you get the roasted cauliflower with its tender, yet crunchy edges, plus the smooth cauliflower cream that feels luxurious and rich. For real, together, these elements elevate the humble cauliflower into a dish that excites with every bite.

The mustard sauce for chicken? It totally takes center stage. It's got a blend of mustard and honey that creates this sweet, tangy symphony of flavors. I mean, this sauce doesn’t just complement the dish; it turns it into comfort food with a gourmet flair. Italians are known for their dedication to quality—and look—this chicken cauliflower mustard sauce reflects that passion. By using free-range chicken and fresh cauliflower, this dish becomes more than just another meal; it’s an experience. Whether you're serving it at a dinner party or enjoying it on a cozy weeknight, this recipe really stands out with its blend of crispy chicken, creamy and roasted cauliflower, and rich, layered mustard sauce. It's seriously good. It’s the kind of dish that makes an impression and has everyone reaching for seconds. If you're looking to create something really special, this is the chicken and cauliflower recipe to try. It's the perfect balance of flavors and textures, bringing a touch of Italy to your table.

INGREDIENTS

For the chicken: Chicken breast 1.8 lbs (800 g) - free-range (4 slices); Extra virgin olive oil 2.1 tbsp (30 g); Thyme to taste; Fine salt to taste; Black pepper to taste

For the cauliflower: Cauliflower 1.8 lbs (800 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For the mustard sauce: Mustard 3 ½ tbsp (50 g); Apple cider vinegar 1 ½ tbsp (20 g); Acacia honey 3 tsp (15 g); Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste

Preparation

How to prepare Chicken with Cauliflower and Mustard Sauce

To prepare the chicken with cauliflower and mustard sauce, first marinate the meat: place the chicken breasts in a bowl and add salt, pepper 1, thyme sprigs 2, and oil 3.

Massage the meat with your hands to season it evenly 4, then cover with plastic wrap 5 and let marinate in the refrigerator for 30 minutes. Meanwhile, cut 4 slices from the whole cauliflower, about 0.39 inches thick 6. Coarsely chop the rest of the cauliflower and set it aside; it will be used to make the cream.

Heat a drizzle of oil in a non-stick pan, then lay the cauliflower slices 7, salt 8, and pepper them. Cook on high until golden (it will take a couple of minutes), then turn the slices, salt and pepper again, and brown the other side 9. Transfer the cauliflower slices to a baking sheet lined with parchment paper and set aside.

In the same pan, heat another drizzle of oil and add the coarsely chopped cauliflower 10. Salt, pepper, and sauté over medium heat, being careful not to burn it. When it is golden, cover with water 11 and continue cooking for 5-6 minutes until it breaks down. At this point, transfer the cauliflower to a container 12.

Pour a drizzle of oil 13 and blend with an immersion blender 14 to obtain a smooth and homogeneous cream 15.

Keep the cauliflower cream warm and move on to the mustard sauce: in a small bowl, combine the mustard, honey 16, apple cider vinegar 17, oil, and a pinch of salt. Mix the ingredients well 18 and set aside.

Now take the chicken breasts: pour the marinade oil into a pan along with the thyme sprigs, then place the chicken breasts skin side down 19 and cook over medium-high heat for 4-5 minutes, or until golden and crispy. Turn the chicken breasts and cook for a couple of minutes on the other side 20. Once ready, transfer the chicken breasts to the baking sheet where you placed the cauliflower slices 21.

Bake everything in fan mode at 392°F for 5 minutes 22. You're ready to plate: spread the cauliflower cream at the base of the plate 23, then add a slice of roasted cauliflower 34.

Place the chicken breast on top 25 and garnish with mustard sauce 26. Finally, complete with a few fresh thyme leaves. Your chicken with cauliflower and mustard sauce is ready to be served 27!

Storage

Chicken with cauliflower and mustard sauce can be stored in the refrigerator for one day, in an airtight container.

The cauliflower cream can be prepared in advance and stored in the refrigerator for 2 days. It can be frozen.

Advice

Free-range chicken is preferable for this recipe because it has thicker skin, which won't risk breaking during cooking. If you can't find it, you can use regular chicken breasts, adjusting the cooking times based on the thickness of the slices.

You can use any type of mustard you prefer for the sauce!

For the translation of some texts, artificial intelligence tools may have been used.