Roast chicken and cauliflower with parmesan and sourdough sauce
Bread sauce is a classic chicken accompaniment. This version is enhanced with parmesan and goes with just about anything.
Ingredients
1 whole chicken (about 1.6kg), butterflied
3 tbsp olive oil
1 cauliflower
Parmesan and sourdough sauce
2-3 slices of sourdough (about 100g), crust on, cubed
1 fresh bay leaf
600ml milk
½ cup grated parmesan
20g butter
Method
Step 1
Heat your oven to 200C fan-forced (220C conventional). Season the chicken well with salt and pepper and rub 1 tablespoon of the olive oil into the skin. Cut the cauliflower into quarters, leaving any leaves on.
Step 2
Heat a large, heavy baking dish over medium heat, add the remaining oil and fry the cut sides of the cauliflower until well browned. Remove from the dish.
Step 3
Place the chicken in the dish skin-side up and transfer to the oven. Roast for 15 minutes, place the cauliflower around the chicken and roast for 30 minutes more. Finish under the grill to brown the chicken skin further if needed.
Step 4
While the chicken is cooking, make the sauce. Place the bread cubes into a food processor and process to fine crumbs. Place the bay leaf and milk in a saucepan and bring to a simmer.
Step 5
Add the breadcrumbs and parmesan and stir to allow the sauce to thicken. You can add more milk if needed – it should be about the consistency of thick pancake batter. Stir through the butter and season well with salt and pepper. Serve the chicken and cauliflower with the sauce.
Adam’s tip: Butterflying a chicken is as easy as taking a pair of kitchen scissors and cutting down either side of the backbone.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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