Chicken & Roasted Cauli Puree

Name: Chicken & Roasted Cauli Puree
Prep time: 10 min
Total time: 40 min
Yield: 4 servings
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

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

with broccoli, butternut & a sage butter sauce

4.8

38 reviews

Hands on Time: 10 - 25 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Paper Towel
Butter

Serves 1

ROASTY TOASTY
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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!

Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-leg-quarter/" title="View all our recipes with Free-Range Chicken Leg Quarter at eCook">Free-Range Chicken Leg Quarter - 1
Butternut Chunks - 250g
Fresh Thyme - 3g
NOMU Poultry Rub - 10ml
Broccoli Florets - 150g
Cauliflower Florets - 100g
Onion - 1
Garlic Clove - 1
Pecan Nuts - 10g
Cream - 30ml
Fresh Sage - 4g

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Serves 2

ROASTY TOASTY
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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!

Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-leg-quarters/" title="View all our recipes with Free-range Chicken Leg Quarters at eCook">Free-range Chicken Leg Quarters - 2
Butternut Chunks - 500g
Fresh Thyme - 5g
NOMU Poultry Rub - 20ml
Broccoli Florets - 300g
Cauliflower Florets - 200g
Onion - 1
Garlic Clove - 1
Pecan Nuts - 20g
Cream - 60ml
Fresh Sage - 8g

Download the Recipe

Serves 3

ROASTY TOASTY
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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!

Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-leg-quarters/" title="View all our recipes with Free-range Chicken Leg Quarters at eCook">Free-range Chicken Leg Quarters - 3
Butternut Chunks - 750g
Fresh Thyme - 8g
NOMU Poultry Rub - 30ml
Broccoli Florets - 450g
Cauliflower Florets - 300g
Onion - 1
Garlic Cloves - 2
Pecan Nuts - 30g
Cream-90ml/" title="View all our recipes with Cream 90ml at eCook">Cream 90ml - 90ml
Fresh Sage - 12g

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Serves 4

ROASTY TOASTY
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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!

Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-leg-quarters/" title="View all our recipes with Free-range Chicken Leg Quarters at eCook">Free-range Chicken Leg Quarters - 4
Butternut Chunks - 1kg
Fresh Thyme - 10g
NOMU Poultry Rub - 40ml
Broccoli Florets - 600g
Cauliflower Florets - 400g
Onion - 1
Garlic Cloves - 2
Pecan Nuts - 40g
Cream/" title="View all our recipes with Fresh Cream at eCook">Fresh Cream - 125ml
Fresh Sage - 15g

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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.