Turmeric Roasted Cauliflower with Roasted Chicken and Apricot Rice

Turmeric Roasted Cauliflower with Roasted Chicken and Apricot Rice 

This recipe is from Rachael Ray Magazine. 

Josh and I LOVED all of this but Lena was a different story, I don't know what she didn't like about it but she did not. The flavor of the cauliflower is so amazing and the transformed box of rice is my favorite part. I also just realized I never took a picture of it all together.  This recipe is so, so easy, honestly anybody could make it.

Ingredients

6 Tbsp olive oil

3 clove garlic-chopped

1 lemon

1 tsp ground turmeric

1/2 tsp red pepper flakes

1 head cauliflower

1 cup chicken stock 

1 box wild rice

1/4 cup dried apricots-diced

1/3 cup pistaschios

1/3 cup mint-chopped

2 chicken breasts

Salt & Pepper

Directions

Preheat oven to 400 degrees. In a small bow mix together the oil, garlic, lemon zest of the lemon, turmeric, crushed red pepper and 1 tsp salt. Place cauliflower stem-side up in a oven proof skillet, like a cast iron skillet or a large baking sheet lined with tin foil if you don't have one. Pour half of the oil mixture evenly over the cauliflower. Turn the cauliflower over and pour the remaining oil over the top. Arrange the lemon slices around the skillet. Add chicken breasts to the skillet next to the cauliflower and season with salt and pepper. Add the chicken stock to the skillet. Roast until the cauliflower is tender and the chicken is cooked through. About an hour and 15 minutes, basting both the chicken and cauliflower every 15 minutes. Meanwhile, cook the rice according the package and once the rice is cooked mix in the apricots, pistachios and mint. Serve by chopping up the cauliflower into pieces and the chicken in slices. Serve with a side of the rice.