This is a great recipe I have made at least 5 times:
CHICKEN WITH CARMELIZED CAULIFLOWER AND GREEN OLIVES
1 head cauliflower ( 2 1/2 - 3 lbs.), trimmed and cut into 1 1/2 inch chunks
2 Tablespoons olive oil
Salt and Pepper
1 1/2 lbs. chicken breast tenders, cut into 1 1/2 inch chunks
1 Teaspoon freshly grated lemon peel
1/3 cup slivered almonds
1/2 cup pitted green olives (rinsed)
1/4 cup fresh flat-leaf parsley, finely chopped
1. Preheat oven to 450. In an 18 x 12 jelly roll pan, combine cauliflower, 2 teaspoons olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper until well mixed. Spread cauliflower in a single layer on pan. Roast 20 - 25 minutes or until cauliflower is golden brown.
2. While cauliflower roasts, in a large bowl, combine chicken, lemon peel, 1 teaspoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Push cauliflower to one side of pan and arrange chicken in single layer on the other side. Roast 10 minutes longer or until chicken just loses its pink color throughout.
3. Meanwhile, in food processor (I use a mini chopper) with knife blade attached, pulse almonds until finely ground. Add olives and parsley and pulse until almost smooth. With machine running, add remaining tablespoon olive oil until it's fully incorporated, scraping sides of bowl as needed. Add mixture to large bowl and add cauliflower and chicken, stir until well combined. Transfer to serving plates and garnish with additional parsley.
I serve this with rice pilaf and/or a green salad.
If you have a mini food processor, this comes together very quickly and is very good. Even the leftovers are good the next day.