One day I opened the crisper drawer and was presented with an almost week old head of cauliflower. It was okay, but it sure wouldn’t last another day. I had to think of something to do with it, and fast.

Since I quit my job and moved to Oregon, I have been busier than ever. I love to cook, but there are some days when I just need a really simple idea. My favorite type of cauliflower is roasted. I started thinking about making a one pan dish. I had chicken breasts. That made a plan.

That evening One Pan Roasted Cauliflower with Lemon Rosemary Chicken was born and it was a big hit!! I hope you like it, as well.

One Pan Roasted Cauliflower with
Lemon Rosemary Chicken

Ingredients:

4 boneless, skinless chicken breast halves

1 head cauliflower, cut into florets

1 lemon, sliced

1 cup mushrooms, stems removed, sliced

2 Tbsp. olive oil

4 large sprigs rosemary

1 tsp. garlic powder

sea salt to taste

pepper to taste

Directions:

Preheat oven to 450F. Line a cookie sheet with parchment paper.

In a large bowl, toss the cauliflower and mushrooms with olive oil, garlic powder, one sprig of rosemary, salt and pepper.

Brush parchment paper with more olive oil. Lay out chicken breasts on half the pan. Cover with lemon slices and rosemary.

On the other half of the pan, spread out the mushrooms and cauliflower.

Roast until cauliflower is golden brown and chicken is cooked through, about 25 minutes. You will probably have to remove the mushrooms about the 15 minute mark.

Serve with rice.