Chicken and Curried Cauliflower

Or

Curried Cauliflower

*the following recipe is so delicious; you can roast up the cauliflower by itself for a quick veggie side. Just follow steps 4-6, minus the chicken care. Right picture; My son loves cauliflower cooked this way.

1 Whole Chicken 4-6lbs

1-3 limes, slice thinly

chopped cilantro, olive oil, salt (optional, we don’t use)

1-2 heads of cauliflower, break into desirable floweret size

curry powder 

1. Preheat oven to 400F. Chicken: wash & pat dry
2. Without tearing the skin, gently separate the skin from the chicken and insert desired amount of lime slices. I usually put 1 slice on each leg, 4-5 on the breast; squeeze a couple over the chicken and the remaining slices in the chicken cavity. I then stuff cilantro, under the skin, around the limes
3. Rub olive oil all over the skin of the chicken (and salt if desired). Put in large baking dish or roaster breast side down. Cook for 30-45minutes.
4. While chicken is cooking, take cauliflower, break into desirable floweret size, and wash well. Put cauliflower into bowl, pour a little salt and olive oil over the top and mix to coat. Put back into fridge while waiting on chicken.
5. After 30-45minutes, turn chicken over so breast is facing upward. Optional, add a little more olive oil to top, legs, wings of chicken. Add Cauliflower around the chicken. Sprinkle desired amount of curry over the top. I love curry so I go way overboard but everyone loves my recipe no matter how much curry I pile on, including my son and used-to-be picky eater husband.
6. Roast for another 30-45+/-minutes. Cover with foil or roasting top if chicken is browning too fast. Chicken is finished when thermometer reads 175-180F. I also take the chicken out and baste 1-2 times during the cooking process. I also “baste” the cauliflower so it doesn’t dry out.

Enjoy!