Chicken and Cauliflower with ‘Nduja was a new dish for us. 'Nduja appears to be the seasoning of the year! It has a kick and we like it!. I also love Cauliflower, so this was a perfect dish to try. I liked it and would like to make it again.
Chicken and Cauliflower with ‘Nduja
From the oven to the Table
The work here is done in about eight minutes flat and the end result is totally Mooreish. I cook this a lot. You need to toss the elements around a few times during the cooking--to make sure the cauliflower colors all over--but that's it. Add red onion wedges, too, if you want. 'Nduja is a spicy, spreadable Calabrian sausage; get it online or from good Italian delis.
Preheat the oven to 400°F.
Put all the ingredients in a roasting pan or a broad, shallow casserole about 12in across, season, and toss around with your hands. The chicken should end up skin-side up. Make sure the nuggets of 'nduja aren't lying on top, or they'll burn.
Roast for 40-45 minutes, turning everything over about 3 times during the cooking. The 'nduja partly melts and you need to ensure it gets well mixed in.
Towards the end of the cooking time, it's good to spoon the bits of 'nduja over the chicken, as it gives it a lovely color. The potatoes should be tender when pierced with a sharp knife and the chicken cooked through. Serve with a green salad or bitter greens.
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