Chicken with Roasted Cauliflower & Cannellini Bean Puree

Peter McCloskey
Cook time 50 minutes
Servings 4


4 x 200g organic chicken breast with skin on
Olive oil
Sea salt
Cracked black pepper
½ cauliflower (400g trimmed)
1 x 300g tin cooked cannellini beans
Extra virgin olive oil (approx. 80ml)
300g green beans

Chicken with Roasted Cauliflower & Cannellini Bean Puree


Trim chicken breast, sprinkle with sea salt & cracked pepper. Place a little olive oil in a pan and heat until the oil smokes. Place the skin side of the chicken in the pan and panfry for a couple of minutes until golden brown, turn and panfry the other side. Remove from the pan and place on a roasting tray. Place in a moderate oven to cook for approximately 15 – 18 minutes.

Cut cauliflower into rough florets, toss with oil and sea salt, place on a roasting tray and roast in a moderate oven until golden brown and tender, approximately 30 minutes. Wash off cannellini beans and drain. Place roasted cauliflower and cannellini beans in a food processor with a drizzle of extra virgin olive oil and blend.. Taste for seasoning and adjust consistency with extra virgin olive oil. Place the puree to the side. This can be done ahead of time and reheated in a microwave

Remove tops from the beans and place into a pot of boiling salted water, cook until tender, drain and toss in a little olive oil and season.

To serve, spoon puree on the plate, place chicken on top and serve with green beans and drizzle with extra virgin olive oil.