Herb Sauce with Roasted Carrot & Cauliflower
Serves 4
- 1 large head cauliflower (or 1.5 pounds florets)
- 1 bunch heirloom carrots, oblique cut
- Marinade, reserved (see Roasted Turmeric Chicken recipe)
- Herb sauce (recipe to follow)
Herb sauce
- ½ cup chopped parsley
- ½ cup chopped cilantro
- ½ cup olive oil
- ½ teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- 1 tablespoon lemon juice
- ¼ teaspoon salt
Cut the cauliflower into small florets, removing and discarding the core. Cut the carrots. Toss the florets and carrots in reserved marinade (see Roasted Turmeric Chicken recipe) to coat and arrange in a single layer on a parchment-lined baking sheet. Bake for 20 minutes.
Combine all the ingredients for the herb sauce in a blender or food processor. Blend until combined but still textured.
Dish sauce over the vegetables, and serve with roasted turmeric chicken if desired.
Roasted Turmeric Chicken
Serves 4
- Marinade (recipe to follow)
- 3 pounds chicken leg quarters
Marinade
- 1 can coconut milk
- 1 tablespoon salt
- 1 teaspoon turmeric
- ½ teaspoon chili flakes
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ yellow onion, lyonnaise cut
- 6 cloves garlic, minced
- 1 tablespoon lemon juice
In a bowl or marinating bag, combine all the marinade ingredients and coat the chicken in the marinade. Place it in the refrigerator for a minimum of 4 hours, up to 24 hours for maximum flavor.
Preheat oven to 375 degrees F. Remove the chicken from the marinade, reserving marinade for later use with florets and carrots (see opposite recipe). Place the chicken on a parchment-lined baking sheet and into the oven to bake for approximately 30 minutes or until the chicken reaches an internal temperature of 185 degrees F. Remove from the oven and let rest at room temperature.
