eCook Meal
Chicken & Roasted Cauli Puree
with broccoli, butternut & a sage butter sauce
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R331.98
for 4 servings · R82.99 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
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Cauliflower Florets needs 400 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 57% of packR32.57
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Cream needs 125 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 6% of packR2.44
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Broccoli Florets needs 600 gBroccoli Florets 300 g 300 g at R36.99 · 2.0× packsR73.98
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Butternut Chunks needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Free-range Chicken Leg Quarters needs 4Free Range Tandoori Masala Style Chicken Leg Quarter Avg 1.2 kg R149.99 · whole pack (size can't be divided)R149.99
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Fresh Sage needs 15 gRosemary and Sage Grind 60 g 60 g at R50.99 · 25% of packR12.75
Not in the Woolies basket — source these elsewhere:
- NOMU Poultry Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cauliflower Florets, Chicken, Cream, Cream 90ml, Free-Range Chicken Leg Quarter, Fresh Sage, Garlic, NOMU Poultry Rub, Onion, Pecan Nut, Thyme
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?
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. 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! 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. 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. 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!
What should be prepared from my kitchen to make Chicken & Roasted Cauli Puree?
Broccoli Florets, Butternut, Cauliflower Florets, Chicken, Cream, Cream 90ml, Free-Range Chicken Leg Quarter, Fresh Sage, Garlic, NOMU Poultry Rub, Onion, Pecan Nut, Thyme
How many calories does Chicken & Roasted Cauli Puree have?
1011 calories
How much fat content does Chicken & Roasted Cauli Puree have?
grams