Cauliflower Steaks with Herb Sauce and Baked Chicken
Tender roasted cauliflower steaks paired with juicy baked chicken thighs, finished with a vibrant fresh herb sauce and a drizzle of olive oil.
Ingredients
For the Cauliflower Steaks:
1 large head cauliflower, trimmed and cut into 4 thick steaks
2 Tbsp butter or tallow (for searing and roasting)
Salt and black pepper, to taste
½ tsp garlic powder
½ tsp smoked paprika
For the Baked Chicken:
4 bone-in, skin-on chicken thighs
2 Tbsp butter or tallow (for baking)
1 tsp sea salt
½ tsp black pepper
½ tsp dried thyme
½ tsp paprika
For the Herb Sauce:
¼ cup fresh parsley, finely chopped
2 Tbsp fresh basil, finely chopped
1 Tbsp fresh chives, minced
1 clove garlic, finely minced
2 Tbsp lemon juice (freshly squeezed)
¼ cup extra virgin olive oil (used only as finishing oil)
Salt and pepper, to taste
Optional Garnish:
Lemon wedges
Extra chopped herbs
Macronutrients
(per serving, serves 4)
Protein: 33g
Fat: 40g
Carbs: 7g
Preparation
In a small bowl, whisk together parsley, basil, chives, garlic, lemon juice, and a generous pinch of salt and pepper. Slowly drizzle in olive oil while whisking to create a vibrant herb sauce. Set aside at room temperature.
Preheat oven to 400°F (200°C).
Pat chicken thighs dry and season with salt, pepper, thyme, and paprika.
Place in a baking dish and dot with butter or tallow. Bake for 30–35 minutes until golden and internal temperature reaches 165°F (74°C).
Let rest for 5 minutes before serving.
While the chicken bakes, heat 2 Tbsp butter or tallow in a large oven-safe skillet over medium-high heat.
Slice a full head of cauliflower into large, steak-like slices. Season with salt, pepper, garlic powder, and smoked paprika.
Sear each side for 2–3 minutes until golden brown.
Transfer skillet to the oven and roast for 15–20 minutes until tender.
Plate a cauliflower steak alongside a baked chicken thigh. Spoon herb sauce generously over the top and drizzle a touch more olive oil to finish.
Garnish with lemon wedges and fresh herbs if desired.
35lb DBs