small handful savory herbs- sage, thyme or rosemary
salt & pepper to taste, olive oil for drizzling
½ cup whole grain mustard or a mix of whole grain and dijon
2 tablespoons oil
1 whole Chicken- Spatchcocked (butterflied)
salt and pepper
Preheat oven to 400F
Slice Cauliflower into “steaks” about ½ inch -¾ inch thick, green parts and all. Place them on a parchment or foil lined baking sheet with a rim. Scatter sliced onions, whole garlic cloves and sprigs of herbs over top.
Sprinkle with salt and pepper and a very light drizzle of olive oil
In a small bowl, mix mustard and oil.
Butterfly or “Spatchcock” the chicken- place the chicken on a cutting board, back side up. Using sturdy kitchen scissors, cut along each side of the back bone, removing it, saving it for stock.
Open the chicken up like a book, find the lower tip of the breast bone, and slice the flesh open at that point, so the tip can protrude out. Turn the chicken over, press down hard on the breast bone with the heal of you hand, to flatten.
Sprinkle the inside and outside generously with salt and pepper.
Place the chicken, breast side up, over the cauliflower, pushing down to make it relatively flat.
Brush or rub the skin side of the chicken with the mustard mix ( saving 1-2 tablespoons for basting) getting all the nooks and crannies.
Place in the middle of the oven for 40 minutes.
Baste with the remaining mustard, and If there are pan juices ( there may not be yet) spoon some over the cauliflower, and bake for another 10-20 more minutes until cooked through, or thigh reaches 180F
Poke the thigh at the thickest part with a skewer –if juices run clear, then it’s done.
Pull it out of the oven, and when you tilt the pan, you will see clear pan juices- spoon this flavorful juice over the exposed cauliflower.