Roasted Chicken With Cauliflower "Tabbouleh"

roasted chicken with cauliflower tabbouleh served on a black plate
Photo: Lennart Weibull
Prep Time:
40 mins
Total Time:
50 mins

Combining cold-weather vegetables with protein and leafy greens is a sure route to winter salad success. Here cauliflower is grated and tossed with lemon, oil, and herbs for a radical take on the classic bulgur salad. It's served alongside sliced roasted chicken breast over a bed of baby kale and shredded carrots.


  • 2 bone-in, skin-on chicken-breast halves (1 ¾ pounds total), patted dry

  • ¼ cup extra-virgin olive oil, plus more for drizzling

  • Kosher salt and freshly ground pepper

  • 1 head cauliflower (2 pounds), quartered, cored, and grated on the large holes of a box grater (4 packed cups)

  • 1 teaspoon finely grated lemon zest, plus ¼ cup fresh juice (from 2 lemons)

  • 1 small shallot, halved and thinly sliced (¼ cup)

  • ¾ cup packed chopped fresh herb leaves, such as parsley and mint, plus whole leaves for serving

  • 5 ounces baby kale, tough stems removed

  • 2 large carrots (6 ounces), shaved into ribbons with a peeler

  • 1 can (15 ounces) chickpeas, drained and rinsed


  1. Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet, skin-sides up. Drizzle with oil; season with salt and pepper. Roast until a thermometer inserted in thickest parts registers 160 degrees, 30 to 35 minutes. Let cool 10 minutes, then remove bones and thinly slice.

  2. Combine cauliflower, lemon zest, and 3 tablespoons lemon juice. Season with 1 1/2 teaspoons salt. Let stand 20 minutes. Stir in shallot, 3 tablespoons oil, and chopped herbs. Toss kale, carrots, and chickpeas with remaining 1 tablespoon lemon juice and 1 tablespoon oil; season with salt and pepper. Divide cauliflower mixture among plates; serve with salad, chicken, and herb leaves.

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