Slow-cooking cauliflower brings out its natural sweetness. If you like, dress it up with fresh herbs while the chicken cutlets take a quick dip in the pan.
1 tbsp vegetable oil
1 red onion, thinly sliced
1 large head cauliflower, cut into small florets
1 tsp granulated sugar
1 1/2 tsp salt, divided
4 chicken breast cutlets, (about 700 g)
2 tsp paprika, preferably smoked
2 tsp dried oregano leaves
handful chopped parsley, for garnish (optional)
Heat a large frying pan over medium. Add oil. When hot, add onion and cauliflower. Sprinkle sugar and 1 tsp (5 mL) salt overtop. Stir occasionally until tender, golden and caramelized, 25-30 minutes.
Meanwhile, sprinkle chicken with dried seasonings and 1⁄2 tsp (2 mL) salt.
When cauliflower and onion are done, remove to plates and keep warm.
Add chicken to pan - cooking in 2 batches, if necessary, to avoid crowding. Cook until lightly golden and cooked through, about 3 minutes per side.
Sprinkle chopped parsley over the cauliflower, if you wish, and serve alongside cooked chicken.
Makes 4 servings.
In a serving: 274 calories, 44 g protein, 4 g fat, 17 g carbs, 7 g dietary fibre, 66 mg calcium, 2 mg iron, 97 mcg folate
Carbohydrates 44g, Fibre 4g, Sodium 2mg.