Instructions
Step 1: Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden.
Step 2: Toss cauliflower florets with olive oil, salt, pepper, and Parmesan. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until golden and crisp.
Step 3: Rub chicken with olive oil, oregano, thyme, salt, and pepper. Grill or pan-sear over medium heat for 5-6 minutes per side, or until cooked through. Let rest before slicing.
Step 4: In a saucepan, heat cream over medium-low heat. Squeeze in the roasted garlic cloves and mash into the cream. Add feta, Parmesan, lemon zest, and herbs. Stir until creamy and smooth. Adjust seasoning to taste.
Step 5: Slice chicken and serve over a generous pool of roasted garlic feta cream. Add a side of crispy Parmesan cauliflower.
Storage Information
Store chicken and sauce separately in airtight containers for up to 3 days. Reheat gently over low heat, adding a splash of cream if needed. Cauliflower is best enjoyed fresh but can be reheated in the oven or air fryer to restore crispness.
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