Crispy Parmesan-Rosemary Chicken over Roasted Cauliflower Mash with Sautéed Radishes

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the cauliflower on a baking tray, toss with 15 ml (1 tbsp) olive oil, half of the salt, and some black pepper. Roast for 25 minutes until tender and golden around the edges.

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   2. While the cauliflower roasts, pat the chicken breasts dry with paper towels and season them with the remaining salt, black pepper, and sweet paprika.

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   3. In a shallow dish, combine 50 g (about 2/3 cup) grated Parmesan, almond flour, chopped fresh rosemary, and 2 minced garlic cloves. In another dish, place the beaten egg.

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   4. Dip each chicken breast into the beaten egg, then coat well with the Parmesan, almond, and rosemary mixture, pressing gently so the crust adheres.

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   5. Heat 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side until a crust forms.

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   6. Transfer the skillet to the oven at 220°C / 425°F and bake the chicken for 10 to 12 minutes, or until fully cooked. Remove and let rest for 5 minutes.

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   7. In another skillet, heat the remaining 15 ml (1 tbsp) olive oil. Add the radishes and sauté for 4 minutes over medium-high heat. Add 2 minced garlic cloves and cook 1 minute more.

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   8. Add 15 g (1 tbsp) butter, the lemon zest, and 30 ml (2 tbsp) lemon juice to the radishes. Cook 2 more minutes, stirring, until glossy and tender. Adjust with salt and pepper.

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   9. Place the roasted cauliflower in a processor or mash by hand with the heavy cream, the remaining 30 g Parmesan, and a pinch of black pepper until smooth and creamy.

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    10. Spoon the cauliflower mash onto each plate, top with one crispy chicken breast, and serve with the sautéed radishes. Finish with a little extra rosemary if desired.