Ingredients
Brown Butter Pasta with Roasted Cauliflower & Edamame:
- Cauliflower - 1 head , chopped
- Crushed garlic - 1 tsp
- Bragg's / Coconut aminos - 2 Tbsp
- Worcestershire sauce - 1 Tbsp
- Extra virgin olive oil - 2 Tbsp + 2 Tbsp
- Chicken breasts - 1 1/2 lbs
- Arrowroot powder - 1 Tbsp
- Cooking oil - 1 Tbsp
- Ghee - 1 Tbsp
- White wine - 1/4 cup
- Chicken stock - 1 1/4 cup
- Peas - 1 1/2 cups
- Dijon mustard - 2 Tbsp
- Lemon - 1/2 , juice of
- Pine nuts - 1/4 cup
Prep
- Cauliflower - Chop. (Can be done up to 5 days ahead)
- Marinade - Mix crushed garlic, Bragg's, Worcestershire sauce, and 2 tbs. (30 ml) olive oil together. (Can be done up to 5 days ahead)
- Chicken - Pour marinade over chicken and then tenderize with a fork; marinate for at least 30 minutes and overnight if you can. (Can be done up to 2 days ahead)
- Arrowroot powder mixture - Mix arrowroot powder with 2 tbs. (30 ml) cold water.
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Make
- Preheat oven to 500F (260C) degrees. Place cauliflower on a sheet pan and cover tightly with foil. Steam in oven for 10 minutes.
- Heat a saute pan over medium-high heat. Add 1 tbs. (15 ml) cooking oil and 1 tbs. (15 ml) ghee, and then chicken to heated oil. Sear on both sides for 3 minutes.
- Lower heat to medium, and add white wine and chicken stock, scraping up any brown bits that may have formed on the pan. There will be some steaming action, so be careful! Cover and cook for another 4 to 6 minutes, until chicken has reached an internal temperature of 165F (74C) degrees. Instead of using a thermometer, I use touch. Press down on the chicken and if it has a little bit of give, it's done. Rock hard is overcooked, really squishable is still too uncooked.
- When cauliflower is done steaming, take out of the oven. Toss with 2 tbs. (30 ml) olive oil, generous dash of salt, and some pepper. Roast uncovered on highest oven rack for another 10 to 15 minutes.
- Remove cooked chicken from pan and add peas, mustard, and arrowroot mixture to the pan. Bring to a simmer and let sauce cook until it's thickened. Turn off heat, and add lemon and season to taste with salt and pepper, and serve over chicken and roasted cauliflower. Sprinkle pine nuts over cauliflower.
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