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

Source: Everyday Food, October 2010
Total Time Prep Servings

Ingredients

Directions

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.

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  • Lagiknis
    28 OCT, 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.
    Reply
  • foraginglady
    26 OCT, 2011
    Great recipe...we really enjoyed it. An interesting combination with great taste and easy to make. We will definitely have it again.
    Reply
  • MS10553626
    26 JAN, 2011
    This was so good I could just eat the veggies. I also added sliced fennel. A recipe I have made at least 10 times so far.
    Reply
  • naturallycurly
    25 JAN, 2011
    This recipe was delicious and easy to make. I made 6 thighs - the two of us ate 3 in one meal. The cauliflower was so yummy that we ate most of it (including the amount I was supposed to save for a meal later that week.) Next time I'll double the cabbage and cauliflower.
    Reply

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