The thing we love most about this recipe is that it’s simple enough for a weeknight, but special enough for a dinner party, despite requiring little hands-on time.
In fact, you can prep most of the dish ahead of time; marinading the chicken and cauliflower for 4 hours prior to cooking will enhance the flavour, while the dressing can be made and stored in the fridge for drizzling table-side.
Do you have any leftover cauliflower after cutting your steaks? Whiz it up in a food processor until finely chopped, transfer to a food bag and chill for up to 2 days. It makes a delicious, low calorie and low carbohydrate alternative to rice or couscous.
3 Tbsp. za’atar (we used Waitrose Cooks’ Ingredients)
1 Tbsp. sumac (we used Bart)
zest and juice 2 lemons
4 garlic cloves, crushed
2 Tbsp. sherry vinegar
2 Tbsp. olive oil
FOR THE DRESSING
a large handful each chopped fresh coriander, mint and parsley
6 Tbsp. olive oil
zest and juice 1 lemon
3 Tbsp. toasted pinenuts
Directions
Step 1
In a bowl, whisk together marinade ingredients.
Step 2
Put the chicken into a large non-metallic bowl or resealable bag. Add half the marinade, mix well to coat.
Step 3
With clean hands, cut 2 x 2.5cm steaks from each cauliflower, cutting through the middle first to ensure steaks are held together at the base (you’ll have leftover cauliflower – see GH Tip). Spread onion over the base of a baking tray and top with a single layer of cauliflower. Drizzle over the remaining marinade, cover and chill.
Step 4
For the dressing, put herbs, oil, lemon zest and juice into a food processor. Whiz until smooth, then set aside.
Step 5
Preheat grill to medium-high. Thread chicken onto metal skewers and arrange over a large baking sheet. Grill for 20-25min, turning halfway through. Transfer chicken to a lower shelf to keep warm while you cook the cauliflower. Grill the cauliflower for 6-8min, until just tender and lightly charred.
Step 6
To serve, transfer chicken and cauliflower to separate platters, drizzle the dressing over each and scatter with toasted pine nuts.
GET AHEAD: Marinate the chicken and cauliflower up to 4hr before cooking, cover and chill. Make dressing up to a few hours ahead, cover and chill. Bring to room temperature before serving.
GH TIP: Whiz any leftover cauliflower in a food processor until very finely chopped, transfer to a food bag and chill for up to 2 days. Use as a low-cal alternative to rice or couscous.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
