Inspired by the wonderful Yotam Ottolenghi (Google him…you won’t be disappointed). I’ve gotten to be a real King of Cauliflower, using it when I don’t want the empty nutrition and high carb content of rice. When it’s cooked this way, it goes gooey and picks up all the flavours of the chicken, wine and spices.
1. If you are going to cook with wine, do NOT use a crap cheapo one. Pick a wine you’d love to drink. It makes no sense to use a plonk that tastes awful; it’s going in your food! Instead, buy two bottles; one for you and one for the dish.
2. Make sure to leave the skin and the bones on the chicken. Otherwise, the meat will dry out and the veggies won’t be as unctuous.
1 free-range chicken, cut in pieces
1 cauliflower, cut into small florets
1 onion, diced
1/2 celery, diced
2 cloves garlic, minced
1-2 handfuls walnuts, whole
2 Tbs ghee or other cooking oil
1/2 – 1 bottle white wine (or 2-3 C Chicken or vegetable stock)
Salt and pepper to taste
1/2 Tbs Smoky paprika
1 tsp Sage, dried
1 tsp Cumin, ground
1 bunch Flat leaf parsley, chopped
PREHEAT oven to 220 C/ 440 F
PLACE baking dish or paella pan on stove top, turn on medium heat and then add ghee/oil.
BROWN chicken pieces but do not cook completely. Salt and pepper sparingly.
REMOVE partially cooked chicken and place to one side.
ADD vegetables, garlic and cumin to pan and begin cooking. Do not burn.
ADD the chicken on top the vegetables along with any juices that were released. Sprinkle the top of the dishes contents with the paprika, sage and walnuts.
POUR the wine into the dish. Add enough to just come up to the bottom of the meat.
BRING contents to a low simmer for 5 minutes.
PLACE entire dish into oven and bake for 1.5 hours or more. Keep checking so it doesn’t burn but let liquid reduce to 1/4.
REMOVE from oven and let sit for 5 minutes. Sprinkle the chopped parsley across the top.
SERVE with a glass of that lovely white wine. It’s also nice to add a dollop of full fat Greek yoghurt.