Roasted chicken with cauliflower purée

Garlic roasted chicken with cauliflower puree

Course Banting, Dinner, Low Carb
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 -6
Author Alida Ryder


for the roast chicken

  • 4-6 fresh chicken leg portions drumstick attached to thigh
  • 2 tablespoons butter
  • salt & pepper to taste
  • 10 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 6 heads of garlic tops cut off
  • salt & pepper to taste

for the cauliflower purée

  • 1 large/2 medium heads of cauliflower cut into florets
  • 1-2 tablespoons butter
  • salt & pepper to taste

to serve

  • steamed vegetables of your choice


  • Pre-heat the oven to 180°c.
  • Season the chicken with salt and pepper then place in an oven-proof dish.
  • Add the herbs and garlic and dot a piece of butter on each piece of chicken.
  • Place in the oven and allow to roast for 20-30 minutes until the chicken is almost cooked through and the garlic is soft. Turn the heat up to 220°c. Allow to roast for another 10 minutes until the chicken is golden brown then remove and allow to rest for 5 minutes.
  • In the meanwhile, steam the cauliflower until soft then purée with the butter, salt and pepper.
  • Serve the roast chicken with the cauliflower purée, roasted garlic and vegetables of your choice.