As much fun as cooking is, there’s one part of the job that’s hard to adore: cleaning up. When you’re the dishwasher, sometimes all you want is a meal that results in minimal fuss. Enter “One Pot Feeds All,” by Irish chef and writer Darina Allen, a compact guide featuring 100 dishes that can be made in one pot, tray, dish, or pan.
One Pot Feeds All, $18.29 on Amazon
Related Reading: Dutch Ovens vs. Slow Cookers: Which One Is Better?
All of the recipes in the cookbook stem from the foundational support of a sturdy Dutch oven or roasting tray. You might simmer chili con carne, a meaty stew built out of hunks of meat slathered in Colorado sauce that’s finished off with a pairing of guacamole and salsa. Or you can eschew the bite-sized spanakopita that’s heated up in the microwave for the real deal: A Greek spinach and cheese pie—a flaky mess of puff pastry, fresh spinach, and crumbly feta cheese—is simply baked in the oven.
Cuisinart Cast Iron Dutch Oven, $69.99 on Amazon
So next time you need a recipe that not only is roasted on a baking sheet, but is also guaranteed to please everyone at the table, try Darina’s recipe for roasted cauliflower and crispy chicken. Chicken thighs are sprinkled with fresh herbs and roasted in the oven with saffron-tinged cauliflower until both are crispy and lightly charred. It can be served just as is, or—if you want to dirty a second pot—with a heaping of rice or couscous.
Recipes excerpted from One Pot Feeds All by Darina Allen, Kyle Books.
Roast Cauliflower with Saffron, Bay Leaves, and Crispy Chicken Recipe
This roast cauliflower is delicious on its own but also pretty irresistible with some spicy chicken drumsticks. Look out for pul biber, not too hot but really aromatic. I fell in love with them on my first trip to Turkey.
Roast Cauliflower with Saffron, Bay Leaves, and Crispy Chicken
- 4–8 organic, free-range bone-in chicken thighs or drumsticks, depending on size
- Extra virgin olive oil
- ½–1 teaspoon rosemary, chopped
- 2 pinches of saffron strands
- 1 large or 2 small cauliflowers (approx. 2¼ pounds), leaves snapped off*, head broken into small florets, stalk roughly chopped
- 2 medium onions, finely sliced
- 1 tablespoon pul biber (Aleppo pepper) or a good pinch of dried chili flakes
- 3 bay leaves
- 1/3 cup golden raisins, soaked in hot water to plump up
- 1/3 cup almonds, coarsely chopped
- Sea salt flakes and freshly ground black pepper
- 2 tablespoons roughly chopped flat-leaf parsley
- 4 scallions, sliced on the diagonal
- Preheat the oven to 400°F.
- Slash the chicken drumsticks. Drizzle with a little extra virgin olive oil. Season with salt and pepper. Sprinkle with chopped rosemary, toss, and arrange in a single layer in a roasting pan. Roast for 30–45 minutes, depending on size, while you prepare the cauliflower.
- Put the saffron into a little bowl, cover it with a couple of teaspoons of boiling water and leave it to steep. Put the cauliflower, onions, chili flakes, and bay leaves into a bowl and season with salt and pepper.
- Once the saffron has steeped, add to the cauliflower mixture with the drained golden raisins and almonds. Transfer to the roasting pan and cover loosely with parchment paper to protect from burning. Bake for 20 minutes.
- Remove the parchment and roast for a further 10–15 minutes until the edges are nicely caramelized, the cauliflower is tender, and the chicken is cooked. Turn into a shallow serving dish.
- Sprinkle with the chopped parsley and scallions. Serve.
- *Good to know: The leaves are also delicious roasted, add them a little later.
Header image by Lizzie Mayson.