Roasted cauliflower with chicken

  • Ingredients

    Roasted cauliflower:

    1 cauliflower

    olive oil

    Coarse sea salt

    100 g bacon strips

    1 pinch of caraway seeds

    200 g cocktail tomatoes, halved or quartered

    1 clove of garlic, chopped

    1 tsp chilli flakes

    juice of one lemon

    1 pinch of salt and pepper

    75 g Parmesan cheese, sliced

    100 g pickled olives, chopped

    some basil, chopped

    Baked chicken breast:

    2 chicken breasts, here Kikok

    Olive oil

    Coarse sea salt


    Chili flakes

    Smoked paprika powder

    100 g mozzarella, cut into slices

    Chorizo salami, dried, approx. 4-6 slices

    8-10 semi-dried tomato pieces

  • Preparation

    Cut the cauliflower into large florets, pour approx. 60 ml olive oil over them in a bowl and season generously with salt. Mix approx. 80 ml olive oil with the garlic, lemon juice and a little salt and pepper.

    Heat the Monolith to 180-200°C indirect heat and roast the cauliflower on a plancha or in a cast iron pan for approx. 15 minutes. Then spread the bacon over the cauliflower and sprinkle with a pinch of caraway seeds.

    After about 10 minutes, add the tomatoes and brush the cauliflower with the oil mixture. Turn the whole thing carefully from time to time. After another 15-20 minutes or so, the cauliflower should be sufficiently roasted, the bacon crispy and the tomatoes slightly melted. Now sprinkle over the Parmesan and olives and allow the cheese to melt briefly with the lid closed. To serve, sprinkle with basil.

    For the perfectly matching gratinated chicken breast, pat dry before grilling, carefully cut open with a knife using a butterfly cut and flatten slightly. Brush with olive oil and season with a little salt, pepper, chili flakes and smoked paprika powder.

    Grill the chicken breasts over a direct heat until the desired roasted flavors are produced. Then turn, top with mozzarella, chorizo and tomatoes and continue cooking with the lid closed. If necessary, place over an indirect heat after a while.

    As soon as the desired degree of doneness is reached (core temperature of approx. 72°C), remove the chicken breasts from the grill with a large turner and sprinkle with basil before serving.

    Tips for roasted cauliflower:

    The Monolith semi-circular cast iron plancha is particularly suitable for this recipe. Otherwise, you can also prepare the cauliflower in a cast iron pan or on a griddle.
    The flavor is even more delicate if you replace the bacon with Italian pancetta.
    Of course, this recipe can also be made vegetarian without the bacon. In this case, you should add a little more olive oil.
    Toasted pine nuts make a wonderful topping.
    Roasted cauliflower is a delicious Mediterranean side dish for meat and fish, but also tastes great with pasta.
    Tips for gratinated chicken:

    This dish also works perfectly on a plancha.
    Some crispy grilled bacon goes very well as an additional ingredient.
    The chicken breast can also be replaced with a pork loin steak or a thin slice of roast beef, for example.
    You can also experiment with different types of cheese in this recipe - provolone or cheddar are very suitable for this.

A recipe from: Marco Greulich

Marco Greulich ist ein Meister der Grillkunst. Als Grillweltmeister und dreifacher deutscher Meister beweist er seine Expertise rund um Kamados, Grillen und Rezepte auf seinem Instagram-Kanal „@barbecueflavors“ und seiner Website Mit seiner großen Leidenschaft für Keramikgrills erstellt er ständig neue Rezepte für uns, die wir liebend gerne mit unserer Community teilen.