Mild Paprika Chicken Breast with Cauliflower-Tofu Cream, Roasted Green Beans and Dill Cucumber

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a sheet pan with parchment paper or lightly grease it.

2. 2

   Place the cauliflower and onion in a medium pot with the vegetable broth. Bring to a boil, reduce the heat, and cook covered for 12 to 14 minutes until the cauliflower is very tender.

3. 3

   Meanwhile, in a bowl, mix 1 tablespoon olive oil, 1 teaspoon sweet paprika, ground cumin, Dijon mustard, half of the chopped garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture over the chicken breasts.

4. 4

   In another bowl, toss the green beans with 1 tablespoon olive oil, 1/2 teaspoon sweet paprika, 1/4 teaspoon salt, and a little black pepper. Spread them on the prepared sheet pan.

5. 5

   Roast the green beans for 10 minutes at 220°C / 425°F. Remove the pan, push the beans to one side, and add the chicken breasts. Roast everything together for 14 to 16 minutes more at 220°C / 425°F, or until the chicken is fully cooked.

6. 6

   While the chicken and green beans roast, make the fresh salad: combine the cucumber with the fresh dill, lemon juice, the remaining 1 tablespoon olive oil, the rest of the chopped garlic, and a pinch of salt. Set aside.

7. 7

   Transfer the cooked cauliflower, onion, firm tofu, cooking liquid, and a pinch of pepper to a blender or food processor. Blend until completely smooth and silky. Taste and adjust with the remaining salt if needed.

8. 8

   Let the chicken rest for 3 minutes out of the oven. To serve, spread the cauliflower-tofu cream onto plates, top with a chicken breast, add the roasted green beans, and finish with the dill cucumber salad on the side.