Chicken with Cauliflower Cream

Method

1. Marinate the chicken breast with salt, pepper, olive oil, and fresh thyme. Cover and refrigerate for 30 minutes.
2. Cut the cauliflower into thick slices; reserve the scraps.
3. Heat a drizzle of olive oil in a pan. Cook the cauliflower slices with salt and pepper until golden on both sides.
4. Transfer the cauliflower slices to a baking sheet lined with parchment paper.
5. In the same pan, toast the cauliflower scraps with salt and pepper until well toasted (not burnt).
6. Cover the scraps with water and cook until they fall apart, about 5–6 minutes.
7. Transfer the cooked cauliflower to a mixing cup, add a drizzle of raw olive oil, and blend with an immersion blender until smooth.
8. Pour the cauliflower cream into a saucepan and keep warm.
9. Make the sauce: mix mustard, honey, apple cider vinegar, olive oil, and a pinch of salt. Emulsify.
10. Heat the oil from the marinade in a pan and add the thyme. Place the chicken skin-side down and cook for 4–5 minutes until golden and crispy.
11. Flip the chicken and finish cooking in the oven with the cauliflower slices at 200°C fan-forced for 5 minutes.
12. Plate: spread the cauliflower cream, place the roasted cauliflower slices, the chicken, drizzle with sauce, and garnish with fresh thyme.