Roasted Cauliflower with Grilled Chicken and Fresh Vegetables

Credit: Catherine Roscoe Barr

Healthy and delicious: grilled chicken with roasted cauliflower and peppers

There’s nothing like sharing a delicious meal with the people you love. Especially when it involves roasted cauliflower

Our dear friends Lisa and Ryan have made life wonderful in so many ways and one of those ways was introducing us to roasted cauliflower. They chopped the cauliflower into bite-sized pieces, mixed it with minced garlic and a generous glug of olive oil, and then roasted it in the oven – are vegetables supposed to taste this good?!

It turns out that it’s also a pretty quick and easy recipe to make and paired with grilled chicken and fresh veggies, it’s also a healthy, nutrient-dense meal.

This week I marinated the chicken in Frank’s RedHot sauce and peppercorn ranch dressing and cooked it on my electric grill (I love my electric grill, let me count the ways). Then I chopped up whatever fresh veggies I had kicking around, and this time it turned out to be a bag of mixed peppers (sometimes it’s a salad – check out my amazing recipe for mixed greens with a balsamic reduction).

Just when I thought our frienship couldn’t get any better, they introduced us to a yummy new beer – Bowen Island Lager. Thanks guys, my tastebuds are eternally grateful!

Ingredients

• 3 boneless, skinless chicken breasts
• 3 tbsp Frank’s RedHot
• 3 tbsp peppercorn ranch dressing
• 1/2 tsp vegetable oil
• 1 head of cauliflower, chopped
• 4 cloves of garlic, minced
• 1 tbsp olive oil
• 1/2 tsp coarse sea salt
• 1/4 cup water or vegetable stock
• 2 peppers (I used yellow)

Instructions

1. Mix chicken, hot sauce and dressing in a resealable bag and let marinate for one to 24 hours.
2. In a roasting pan, mix cauliflower, garlic, olive oil, salt and stock. Cook at 400F for about 40 minutes or until cauliflower begins to brown. Stir well halfway through.
3. Preheat grill and brush with vegetable oil. Cook chicken for about 8 minutes per side or until centre is no longer pink.
4. Cut peppers into halves.
5. Serve and enjoy!

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Catherine Roscoe Barr, BSc Neuroscience, is a Vancouver-based writer, editor, and fitness professional. Before settling on the west coast she lived in Sydney, Toronto, Oregon, Montana, and practically everywhere in Alberta. She can be found jogging with her adorable dog, dining with her fabulous husband or voraciously reading anywhere comfy.