Thyme Chicken with Roasted Cauliflower Cream and Almond Green Beans

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the cauliflower and 2 garlic cloves on a sheet pan, toss with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and a little black pepper. Roast for 20 minutes, until the cauliflower is tender and browned at the edges.

2. 2

   Meanwhile, pat the chicken breasts dry with paper towels and season them with the remaining salt, black pepper, half of the thyme leaves, and the finely grated zest of half a lemon.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the chicken for 2 to 3 minutes per side, until golden.

4. 4

   Transfer the skillet to the oven and cook the chicken at 220°C / 425°F for 8 to 10 minutes, or until fully cooked. Remove from the oven and let it rest for 5 minutes.

5. 5

   In a medium skillet, toast the sliced almonds over medium heat for 2 minutes, stirring often, until golden. Remove and set aside.

6. 6

   In the same skillet, add 1/2 tablespoon olive oil and 1 tablespoon butter. Add the green beans and sauté for 4 minutes. Add 2 tablespoons water, cover, and cook 2 more minutes until tender-crisp.

7. 7

   Add the lemon juice, remaining thyme, and toasted almonds to the green beans and toss well. Adjust salt and pepper to taste.

8. 8

   Transfer the roasted cauliflower and roasted garlic to a blender or food processor. Add the heavy cream, chicken broth, Parmesan, and the remaining tablespoon of butter. Blend until smooth. If you want it hotter, transfer it to a saucepan and cook for 1 to 2 minutes over low heat.

9. 9

   Serve a bed of cauliflower cream on each plate, top with a portion of thyme chicken, and add the almond green beans on the side.

10. 10

    Finish with a few drops of olive oil on top if desired and serve hot.