Ingredients Meat & Poultry Chicken Chicken Breast Recipes Roasted Chicken With Cauliflower "Tabbouleh" Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 29, 2021 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 40 mins Total Time: 50 mins Servings: 4 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. Ingredients 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 Directions 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. 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. Rate it Print