Crispy parmesan cauliflower and juicy bone-in chicken breast roast together on one pan to make an easy weeknight dinner. So full of flavor and a great way to get your veggies and protein in one dish. Can also serve with buttered pasta or rice!
A few weeks ago, before the flames and smoke overtook California, I got to enjoy its beauty and fresh air in abundance. With baby Ira in tow, I joined Safeway on a tour of Earthbound Farm's organic vegetable fields, culminating at their farm stand in Carmel-by-the-sea. We watched baby purple lettuces cut down row by row and treaded among the broccoli stalks in the bright golden sun.
We plucked our own herbs, harvested rainbow carrots, and ate raspberries right off the vine. Then we used our treasures to toss together the most bountiful harvest salads. This is California. Northern California. In all its generous glory.
This sheet pan chicken and cauliflower is the epitome of California cuisine. Nestle crispy chicken on a bed of nutty oil-kissed roasted cauliflower, fresh herbs, bright lemon, and parmesan cheese. This dish all at once fresh, simple, and comforting.
I'm a big proponent of skin-on chicken breast. The crispy golden brown skin not only adds flavor, but it also serves to keep the chicken moist and to cook the chicken more evenly.
Cauliflower takes longer to roast than some other vegetables. To compensate for this, give the veggies a head start! Nestle in the chicken only after the cauliflower has had a chance to get some color.
Pick a pan that fits the ingredients you want to roast. Here I've used a metal 9x13 baking pan. I liked how the cauliflower looked all cozied up around the chicken. My cauliflower still fit in a single layer before adding the chicken, which is key for browning.
Recipe
Sheet Pan Parmesan Roasted Cauliflower and Chicken
Ingredients
- 2 small heads cauliflower, cut into 1-inch florets
- ¼ cup + 2 teaspoons avocado oil or extra virgin olive oil, divided
- 4 boneless skin-on chicken breasts
- 4 sprigs fresh thyme
- ½ cup freshly grated parmesan cheese, plus more for serving
- 1 tablespoon unsalted butter
- Zest from 1 lemon
- 3 tablespoons toasted pine-nuts
- 1 tablespoon freshly squeezed lemon juice
- Salt & pepper
- 12 ounces gluten-free, or regular pasta such as spaghetti or fettuccine
- ½ tablespoon unsalted butter
- ½ tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoon freshly grated parmesan cheese
INSTRUCTIONS
- Preheat oven to 425°F.
- On a large 10x15 or 12x18 sheet pan or large 9x12 baking pan, toss the cauliflower with ¼ cup avocado oil and ½ teaspoon salt, and ¼ teaspoon freshly ground pepper. Spread the cauliflower out into an even layer, add the fresh thyme sprigs, and roast for 25 minutes on the bottom rack, tossing every 10 minutes to help the cauliflower evenly brown.
- Meanwhile, if serving with pasta, bring a large pot of water to boil.
- While the cauliflower roasts, heat a large skillet over medium heat (I use a cast-iron skillet). Rub the skins of the chicken with the 2 teaspoons avocado oil and sprinkle with a few pinches each of salt and pepper. Place the chicken skin-side down on the hot pan and cook until the skin is golden brown and crispy, 5-7 minutes. Transfer to a plate, skin-side up until the cauliflower is ready.
- Pull the cauliflower out of the oven and toss with parmesan, butter, and lemon zest. Nestle the chicken into the cauliflower so it rests on the bottom of the pan with cauliflower all around. Return the pan to the oven and roast for 20-25 minutes longer until the chicken registers 165°F.
- If serving with pasta, cook the pasta according to the instructions, then toss with butter, olive oil, lemon juice, and parmesan. Set aside for serving.
- When the chicken is done, toss the cauliflower with lemon juice and sprinkle with pine nuts. Serve the chicken and cauliflower over pasta.
California Fires
This week, though, with a somber cloud of black smoke dusting across California, it stings to recall that sunny sea-kissed land that drew people here in the first place. My heart is heavy for all those who lost their lives to the fires and to the fire evacuee victims - my family and my friends - who lost their homes and everything inside in an instant. I'm mourning for my relatives who lost their home, my hometown, and all of California. Before smoke, before the most devastating wildfires in state history blazed up and down Northern & Southern California, before my hometown community of Chico and the beautiful surrounding Paradise foothills were abruptly ripped apart leaving behind rubble, smoke, and deep painful scars, California gleamed bright, offering up majestic forests alongside its bountiful harvest.
That's California. And it's going to take so much love, compassion, generosity, and lots and lots of hard work to rebuild our golden state.
Rebecca -
Delicious recipe! I’ve made it several times now, sometimes adding broccoli and corn, sometimes switching up the chicken seasoning. I love that it’s all done in one pan.
Nathalie Lemens -
This was so easy and tasteful! Easy weeknight dinner for sure. Thank you!
Kathleen Cappellano -
I made this without the chicken as a side dish and it was delicious! The zest, parmesan cheese, and pine nuts are a nice combo. I used olive oil and omitted the butter, its not needed. I have more cauliflower in the fridge, so this recipe will strike again. Filing it with my favorites! ; - ) And yes, this is not a sheet pan meal!
Warren Waterman -
The cauliflower and roasted chicken was terrific .The only change was that we used a roasted chicken from Sam's Club so we just warmed the chicken for the last 10 minutes
Michael -
Agree with prior comments, easier to make in pieces and build at the end. I make this often as a low carb dish - toss with salad using a light lettuce like frisée/spring mix instead of the pasta, chop the chicken up into smaller bites to toss with the pine nuts, cauliflower; parm. My wife loves it. Enjoy.
Cait Gallegos -
This is not a sheet pan dinner. That requires ALL ingredients to be cooked on the same sheet pan. The recipe looks great, but it's mislabeled and misleading
Deb K. -
What an outstanding recipe! The lemon zest and parmesan combo is just delightful! I used boneless skinless breasts, sliced in half and cut in 3-4 inch pieces. I cooked the cauliflower (and added baby potatoes) first for 20 minutes, then nestled the raw chicken in the pan. Topped with more parm than called for, fresh rosemary, oregano, and thyme sprigs from the garden squeezed the whole lemon over everything, and cooked for 15-20 minutes more until chicken was done. SO easy and SO delicious!
Ben Carlson -
I Made it yesterday, it was drooling. Thank you for the lovely writng. I order all the ingredient from Delivercart thanks for the fresh Items delivered.
https://delivercart.co.uk/
Marisa -
Hello it looks amazing, will try it for sure, but can I substitute the pine nuts with something else?
Sue Scholl -
Could you do this in an air fryer? I just bought an air fryer that is like a toaster over ( size wise) and am looking for as many recipes I can use in it!
Sarah Menanix -
Hmm - I suppose possibly? I've not tried it so I'm not sure - sorry! The air fryer I have does have an oven setting on it, so if yours also does, then that would definitely work.
FarmerDee -
I have never roasted cauliflower - why did I not know that it is scrumptious - I think the first time I have really enjoyed cauliflower. I roasted baby potatoes alongside the cauliflower and my family enjoyed that much more than they would have pasta
Stephanie -
I'm so glad I read your comment -- I thought I had more cauliflower before embarking on this dish, so added in a few different types of potatoes with the cauliflower. Serving over rice, since I already had some made. It's smelling delicious!
Kristen S -
I made this tonight and it was amazing! Can you give me the nutritional info for this recipe minus the pasta?
Mimi -
I just want to say I made this for a group and it was delicious. Nourishing and light. Followed the directions, and may have put some extra parmesan on - I didn't measure exactly - and it was great. Thanks. I'll be making it again.
Michelle -
Had a quick inquiry, could you utilize Frozen Cauliflower for this instead of fresh? I've got frozen cauliflower on hand and the weather is awful outside today so trying to not run out to the store. Thank you in advance for any insite. :)
Sarah Menanix -
I'm sorry I'm just getting back to you now! I haven't tried it, but I searched about roasting frozen cauliflower and it seems people do it with success, so I don't see why not!
Fotini -
This looks delish. Will be making it soon. Thank you!
Veronica Hernandez-Mena -
Sarah I live in Houston, Texas and when we had those horrible floods the state of California reached out to our city God Bless the people of California such a beautiful state! Please let your family know that we will help in anyway we can! Thank you for the links to the GoFundMe. No amount is to small and we know that it adds up to purchasing under garments, pajamas and essentials for living!
Veronica Hernandez-Mena -
You had me at easy recipe sheet dinner! Oh my this looks delicious and so pretty! The farm is gorgeous and your baby boy is beautiful! My husband and I love dinner parties when I prepare this dinner I will let you know and take a photo! Thank you for this recipe!