Recipe for Tuscan Chicken with a roasted Cauliflower and Tomato Salad

1 cauliflower – cut into florets
1 tsp fennel seeds
15g anchovies – chop finely
3 tsp capers – chop roughly
2 tbsp red wine vinegar
4 tomatoes – dice (½ cm)
4 sticks celery – dice finely
10g fresh basil – tear leaves
600g chicken fillets
1 tsp paprika
40g hard cheese – grate finely
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

How to
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Cauliflower: Place florets on a tin foil lined baking tray with a drizzle of olive oil. Coat with the fennel seeds, season with salt and pepper, then mix and arrange in a single layer. Roast for 15 minutes until golden and cooked, but with a slight bite. Remove and allow to cool down slightly.

Chicken: Place a pan on medium-high heat with a drizzle of olive oil. Coat the chicken in paprika and season with salt and pepper. Add to the hot pan and cook for 5 minutes, until lightly golden and cooked through.

Anchovy dressing: Mix together anchovies, capers and red wine vinegar. Whisk in olive oil (2 tbsp for 4; 1 tbsp for 2; ½ tbsp for 1) and season with pepper (no salt).

Salad: Mix together the tomatoes, celery, basil and roast cauliflower and drizzle with the anchovy dressing.

Serve the salad topped with the chicken fillets and hard cheese.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.