Why bother roasting an entire chicken if you can get the same flavour & taste with chicken leg quarters? Perfectly crispy chicken is paired with a creamy cauliflower puree accompanied by roasted broccoli & butternut. Finished off with a nutty sage butter sauce for that extra touch of luxe!
Chicken & Roasted Cauli Puree
Chicken & Roasted Cauli Puree
with broccoli, butternut & a sage butter sauce
Hands on Time: 10 - 25 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Broccoli Florets
- Butternut Chunks
- Cauliflower Florets
- Chicken
- Cream
- Cream 90ml
- Free-Range Chicken Leg Quarter
- Free-range Chicken Leg Quarters
- Fresh Cream
- Fresh Sage
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- NOMU Poultry Rub
- Onion
- Pecan Nuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
- Butter
ROASTY TOASTY
Preheat the oven to 200°C. Pat the Chicken dry with some paper towel. Place the chicken and butternut chunks on a baking tray, coat in oil, ½ of the the picked thyme, the rub, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
VIBRANT VEG
On a separate roasting tray, place the broccoli pieces on one side, and the cauliflower pieces on the other side. Coat in oil, and season. Roast for 15-20 minutes until cooked through and crisping up, shifting halfway.
SAUTÉ AWAY
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion for 4-5 minutes until translucent and starting to colour, shifting occasionally. Add the grated garlic and the remaining picked thyme, and cook for 1-2 minutes, shifting constantly. Remove from the pan and set aside.
PERFECT PECANS
Return the pan with the chopped pecans to a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
CREAMY CAULI PUREE
When the cauliflower has finished roasting, place it in a blender along with the Onion mix and the Cream. Blend until a smooth, creamy consistency. Season and cover to keep warm.
LIQUID GOLD
Return the pan to medium-high heat with 20g of butter. Once foaming, add the rinsed sage leaves and spread them out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn!
PLATE UP!
Smear the creamy cauli puree on one side of the plate. Place the roast Chicken on top and drizzle over the sage butter sauce. Side with the roasted butternut and broccoli, and sprinkle over the toasted pecans. Well done, Chef!
ROASTY TOASTY
Preheat the oven to 200°C. Pat the Chicken dry with some paper towel. Place the chicken and butternut chunks on a baking tray, coat in oil, ½ of the the picked thyme, the rub, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
VIBRANT VEG
On a separate roasting tray, place the broccoli pieces on one side, and the cauliflower pieces on the other side. Coat in oil, and season. Roast for 15-20 minutes until cooked through and crisping up, shifting halfway.
SAUTÉ AWAY
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion for 5-6 minutes until translucent and starting to colour, shifting occasionally. Add the grated garlic and the remaining picked thyme, and cook for 1-2 minutes, shifting constantly. Remove from the pan and set aside.
PERFECT PECANS
Return the pan with the chopped pecans to a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
CREAMY CAULI PUREE
When the cauliflower has finished roasting, place it in a blender along with the Onion mix and the Cream. Blend until a smooth, creamy consistency. Season and cover to keep warm.
LIQUID GOLD
Return the pan to medium-high heat with 40g of butter. Once foaming, add the rinsed sage leaves and spread them out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn!
PLATE UP!
Smear the creamy cauli puree on one side of the plate. Place the roast Chicken on top and drizzle over the sage butter sauce. Side with the roasted butternut and broccoli, and sprinkle over the toasted pecans. Well done, Chef!
ROASTY TOASTY
Preheat the oven to 200°C. Pat the Chicken dry with some paper towel. Place the chicken and butternut chunks on a baking tray, coat in oil, ½ of the the picked thyme, the rub, and some seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
VIBRANT VEG
On a separate roasting tray, place the broccoli pieces on one side, and the cauliflower pieces on the other side. Coat in oil, and season. Roast for 20-25 minutes until cooked through and crisping up, shifting halfway.
SAUTÉ AWAY
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion for 6-7 minutes until translucent and starting to colour, shifting occasionally. Add the grated garlic and the remaining picked thyme, and cook for 1-2 minutes, shifting constantly. Remove from the pan and set aside.
PERFECT PECANS
Return the pan with the chopped pecans to a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
CREAMY CAULI PUREE
When the cauliflower has finished roasting, place it in a blender along with the Onion mix and the Cream. Blend until a smooth, creamy consistency. Season and cover to keep warm.
LIQUID GOLD
Return the pan to medium-high heat with 60g of butter. Once foaming, add the rinsed sage leaves and spread them out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn!
PLATE UP!
Smear the creamy cauli puree on one side of the plate. Place the roast Chicken on top and drizzle over the sage butter sauce. Side with the roasted butternut and broccoli, and sprinkle over the toasted pecans. Well done, Chef!
ROASTY TOASTY
Preheat the oven to 200°C. Pat the Chicken dry with some paper towel. Place the chicken and butternut chunks on a baking tray, coat in oil, ½ of the the picked thyme, the rub, and some seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
VIBRANT VEG
On a separate roasting tray, place the broccoli pieces on one side, and the cauliflower pieces on the other side. Coat in oil, and season. Roast for 20-25 minutes until cooked through and crisping up, shifting halfway.
SAUTÉ AWAY
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion for 7-8 minutes until translucent and starting to colour, shifting occasionally. Add the grated garlic and the remaining picked thyme, and cook for 1-2 minutes, shifting constantly. Remove from the pan and set aside.
PERFECT PECANS
Return the pan with the chopped pecans to a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
CREAMY CAULI PUREE
When the cauliflower has finished roasting, place it in a blender along with the Onion mix and the Cream. Blend until a smooth, creamy consistency. Season and cover to keep warm.
LIQUID GOLD
Return the pan to medium-high heat with 80g of butter. Once foaming, add the rinsed sage leaves and spread them out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn!
PLATE UP!
Smear the creamy cauli puree on one side of the plate. Place the roast Chicken on top and drizzle over the sage butter sauce. Side with the roasted butternut and broccoli, and sprinkle over the toasted pecans. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Chicken & Roasted Cauli Puree?
The preparation time for Chicken & Roasted Cauli Puree with broccoli, butternut & a sage butter sauce is between 10 and 25 minutes.
What is the total time required to make Chicken & Roasted Cauli Puree with broccoli, butternut & a sage butter sauce?
The total time required to make Chicken & Roasted Cauli Puree with broccoli, butternut & a sage butter sauce is between 40 and 55 minutes.
How many servings does Chicken & Roasted Cauli Puree provide?
4 servings
What are the main ingredients in Chicken & Roasted Cauli Puree?
Broccoli Florets, Butternut Chunks, Cauliflower Florets, Chicken, Cream, Cream 90ml, Free-Range Chicken Leg Quarter, Free-range Chicken Leg Quarters, Fresh Cream, Fresh Sage, Fresh Thyme, Garlic Clove, Garlic Cloves, NOMU Poultry Rub, Onion, Pecan Nuts
What is the nutritional information of Chicken & Roasted Cauli Puree?
Calories: 1011, Carbs: 59 grams, Fat: grams, Protein: 71.8 grams, Sugar: 19.8 grams, Salt: 522 grams
How do I prepare Chicken & Roasted Cauli Puree?
VIBRANT VEG: On a separate roasting tray, place the broccoli pieces on one side, and the cauliflower pieces on the other side. Coat in oil, and season. Roast for 15-20 minutes until cooked through and crisping up, shifting halfway. CREAMY CAULI PUREE: When the cauliflower has finished roasting, place it in a blender along with the onion mix and the cream. Blend until a smooth, creamy consistency. Season and cover to keep warm. LIQUID GOLD: Return the pan to medium-high heat with 40g of butter. Once foaming, add the rinsed sage leaves and spread them out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! PLATE UP!: Smear the creamy cauli puree on one side of the plate. Place the roast chicken on top and drizzle over the sage butter sauce. Side with the roasted butternut and broccoli, and sprinkle over the toasted pecans. Well done, Chef! ROASTY TOASTY: Preheat the oven to 200°C. Pat the chicken dry with some paper towel. Place the chicken and butternut chunks on a baking tray, coat in oil, ½ of the the picked thyme, the rub, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. PERFECT PECANS: Return the pan with the chopped pecans to a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside. SAUTÉ AWAY: Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion for 5-6 minutes until translucent and starting to colour, shifting occasionally. Add the grated garlic and the remaining picked thyme, and cook for 1-2 minutes, shifting constantly. Remove from the pan and set aside.
What should be prepared from my kitchen to make Chicken & Roasted Cauli Puree?
Broccoli Florets, Butternut Chunks, Cauliflower Florets, Chicken, Cream, Cream 90ml, Free-Range Chicken Leg Quarter, Free-range Chicken Leg Quarters, Fresh Cream, Fresh Sage, Fresh Thyme, Garlic Clove, Garlic Cloves, NOMU Poultry Rub, Onion, Pecan Nuts
How many calories does Chicken & Roasted Cauli Puree have?
1011 calories
How much fat content does Chicken & Roasted Cauli Puree have?
grams
Woolies Products in this dish
