Roasted Cauliflower with Chanterelle Sauce
recipe

A delicious roasted cauliflower dish served with a creamy chanterelle sauce.
Preparation Time: 1 hour
Serving Size: 4 servings
Ingredients:
- 1 whole cauliflower
- 100 g butter
- 1 lemon (juice and zest)
- 2 dl fresh herbs (e.g. parsley, thyme)
- Salt and pepper to taste
- 200 g chanterelles
- 2 dl cream
- 500 g small potatoes (for boiling)
- 200 g fresh peas
- 200 g young carrots
- 4 chicken fillets
- 2 tbsp sage leaves (for marinating)
Instructions:
1. Preheat the oven to 200°C (392°F).
2. Prepare the herb butter by melting the butter in a saucepan and mixing in the lemon juice, lemon zest, and chopped herbs. Season with salt and pepper.
3. Brush the whole cauliflower with the herb butter evenly.
4. Roast the cauliflower in the oven for about 30-40 minutes, until it is tender and slightly golden brown.
5. Meanwhile, boil the small potatoes in salted water until cooked through.
6. Sauté the chanterelles in a pan, add the cream, and allow the sauce to simmer on low heat.
7. Boil the fresh peas and young carrots separately until tender.
8. Marinate the chicken fillets with sage and grill them until cooked through.
9. Serve the roasted cauliflower topped with the chanterelle sauce, alongside the boiled potatoes, peas, and carrots.
Enjoy this delightful meal!
Nutritional Information (per serving):
Calories: 550
Protein: 35g
Carbohydrates: 45g
Fat: 25g
Fiber: 8g

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