Pink Lady apples are a good choice in this dinner recipe because they maintain their shape and texture when cooked. Roasting everything together makes for a simple weeknight meal sure to become a family favorite.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees, with racks in upper and lower thirds. Place chicken, cabbage, thyme, and half the cauliflower on a rimmed baking sheet and place remaining cauliflower on another sheet. Drizzle each with 1 tablespoon oil and season with salt and pepper. Place sheet with chicken on top rack and cauliflower on bottom. Cook until cauliflower is tender, 20 minutes, stirring twice.

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  • Remove both sheets from oven. Let sheet of cauliflower cool, then transfer cauliflower to an airtight container and reserve for Pasta with Cauliflower and Collards. Add apples to sheet with chicken and remaining cauliflower and return to oven. Cook until chicken is cooked through and apples are tender, about 20 minutes, stirring twice. Serve immediately.

Cook's Notes

Make Pasta with Cauliflower and Collards a snap by roasting its cauliflower with the batch for this recipe (see step 2 of the instructions above). Simply refrigerate it in an airtight container, and it will be ready when you are.

Reviews (3)

50 Ratings
  • 5 star values: 10
  • 4 star values: 12
  • 3 star values: 14
  • 2 star values: 12
  • 1 star values: 2
Rating: 5 stars
12/22/2018
It’s definitely worth getting the cameo or pink lady apples but any apples will work. This is great for a cold night. Sometimes I dry out the cauliflower after washing it before mixing it with olive oil. Water and oil can make your smoke alarm go off.
Rating: Unrated
10/28/2011
I really enjoyed this. The flavors were great. I used boneless skinless thighs and the dish was a little pale. Next time I will brown the chicken a bit first and adjust cooking times slightly. I am doing a weight loss plan and this recipe has very little fat and lots of veggies. It was a good fit for me.
Rating: Unrated
10/26/2011
Great recipe...we really enjoyed it. An interesting combination with great taste and easy to make. We will definitely have it again.
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