A simple and savory weeknight dinner recipe!
Serves: 4-6, Prep Time: 20 minutes, Total Time: 1 hour.
1 head cauliflower (don’t bother trimming)
1 onion thinly sliced
5-8 cloves garlic (whole optional)
Small handful herbs (sage, thyme, or rosemary)
Salt & pepper to taste
½ cup whole grain mustard (or a mix of whole grain and dijon)
2 tbs. oil
4-6 chicken thighs
Olive oil for drizzling
Preheat oven to 400°F.
Slice cauliflower into “steaks” about ½-¾ inches thick, green parts and all. Place them on a parchment or foil lined baking sheet with a rim. Scatter sliced onions, whole garlic cloves, and springs of herbs over top.
Sprinkle with salt & pepper and a very light drizzle of olive oil.
In a small bowl, mix mustard and oil.
Sprinkle chicken thighs with salt and pepper. Place them skin side down on top of the cauliflower.
Brush or rub the skin side of the chicken with the mustard mix (saving 1-2 tbs. For basting) getting all the nooks and crannies.
Place pan in the middle of the oven for 40 minutes.
Baste with the remaining mustard. If there are pan juices (there may not be yet) spoon some over the cauliflower. Bake for another 10-20 more minutes until cooked through or until the thigh reaches 180°F.
Pull pan out of oven. When you tilt it, you will see clear pan juices (spoon this flavorful juice over the exposed cauliflower).
Let rest for 10 minutes before cutting.