Grilled Chicken Thighs with Curried Cauliflower

Tender chicken over a bed of fragrant cauliflower with an amazing texture thanks to a blend of mustard and cumin seeds. Green apple is added for moisture and a bit of sweetness to balance the bold flavor from the curry.

Be sure to cut the cauliflower into tiny florets – that is the key to the delicate textures in this dish!

Toss all the ingredients together and place in a baking dish or in a rimmed baking sheet, so long as everything is in a single layer – as we want browning to occur evenly over everything.

Toss the grilled chicken together with the curried cauliflower and enjoy!

Grilled Chicken Thighs with Curried Cauliflower
Prep time:
Cook time:
Total time:
Serves: 4
The apple adds moisture and a bit of sweetness to balance the bold curry flavor.
  • 3 Tbsp olive oil
  • 2 tsp yellow mustard seeds
  • 2 tsp cumin seeds
  • 1½ tsp curry powder
  • ¼ cup GF chicken stock
  • 1 (green skinned variety) apple, peeled and finely diced
  • 1 head caulifower, cut into small florets
  • 8 boneless, skinless chicken thighs
  1. In a large bowl combine the oil, seeds and curry powder, mixing well. Add in the chicken stock, apple and cauliflower, tossing until completely coated.
  2. Pour mixture onto a rimmed baking sheet, or a baking dish (so long as mixture is in a single layer) and bake at 375°F for 35 minutes, or until cauliflower is tender and browned. Taste and salt if needed.
  3. Grill chicken until fully cooked, then toss together with the cauliflower mixture and serve.


Keto-Friendly Recipe


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