The thing we love most about this recipe is that it’s simple enough for a weeknight, but special enough for a dinner party, despite requiring little hands-on time.
In fact, you can prep most of the dish ahead of time; marinading the chicken and cauliflower for 4 hours prior to cooking will enhance the flavour, while the dressing can be made and stored in the fridge for drizzling table-side.
Do you have any leftover cauliflower after cutting your steaks? Whiz it up in a food processor until finely chopped, transfer to a food bag and chill for up to 2 days. It makes a delicious, low calorie and low carbohydrate alternative to rice or couscous.
a large handful each chopped fresh coriander, mint and parsley
6Tbsp.
olive oil
zest and juice 1 lemon
3Tbsp.
toasted pinenuts
Directions
Step 1
In a bowl, whisk together marinade ingredients.
Step 2
Put the chicken into a large non-metallic bowl or resealable bag. Add half the marinade, mix well to coat.
Step 3
With clean hands, cut 2 x 2.5cm steaks from each cauliflower, cutting through the middle first to ensure steaks are held together at the base (you’ll have leftover cauliflower – see GH Tip). Spread onion over the base of a baking tray and top with a single layer of cauliflower. Drizzle over the remaining marinade, cover and chill.
Step 4
For the dressing, put herbs, oil, lemon zest and juice into a food processor. Whiz until smooth, then set aside.
Step 5
Preheat grill to medium-high. Thread chicken onto metal skewers and arrange over a large baking sheet. Grill for 20-25min, turning halfway through. Transfer chicken to a lower shelf to keep warm while you cook the cauliflower. Grill the cauliflower for 6-8min, until just tender and lightly charred.
Step 6
To serve, transfer chicken and cauliflower to separate platters, drizzle the dressing over each and scatter with toasted pine nuts.
GET AHEAD: Marinate the chicken and cauliflower up to 4hr before cooking, cover and chill. Make dressing up to a few hours ahead, cover and chill. Bring to room temperature before serving.
GH TIP: Whiz any leftover cauliflower in a food processor until very finely chopped, transfer to a food bag and chill for up to 2 days. Use as a low-cal alternative to rice or couscous.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
