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Rosemary honey chicken served over smashed cauliflower with pan juices

Rosemary Honey Chicken with Smashed Cauliflower for Full GAPS

Covered rosemary-honey chicken served over creamy-and-chunky smashed cauliflower finished with measured chicken pan drippings.
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Prep Time 20 minutes
Cook Time 45 minutes
Rosemary Steeping 1 hour
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 c. filtered water
  • 1/3 c. raw honey
  • 2 large sprigs fresh rosemary
  • 1/4 c. homemade or fully verified GAPS-compatible Dijon mustard optional
  • 3 1/2-4 pounds chicken thighs boneless skinless or bone-in skin-on
  • 1/3 c. ghee, rendered chicken fat, duck fat, or natural non-hydrogenated coconut oil melted
  • sea salt and freshly ground black pepper to taste for the chicken
  • 1 large cauliflower green leaves removed
  • 1/2-3/4 c. pan drippings from the baked chicken measured and reserved
  • 1/2 tsp sea salt for the cauliflower

Equipment

  • Small uncoated stainless-steel saucepan with lid
  • Le Creuset Heritage rectangular baking dish in Artichaut with cover
  • Stainless-steel steamer basket and pot
  • Ninja Professional Plus Kitchen System BN801
  • Second stainless-steel saucepan for cauliflower
  • Stainless-steel fork
  • Stainless-steel measuring cups and spoons
  • Instant-read thermometer
  • Heat-safe wood trivet
  • Oven mitts

Method
 

  1. Bring the filtered water to a boil in a small stainless saucepan, turn off the heat, and stir in the honey until dissolved. Add the rosemary, cover, and steep off heat for 1 to 2 hours.
    Rosemary sprigs steeping in honey water syrup in a stainless saucepan
  2. Remove twiggy rosemary stems. If using the optional qualifying Dijon, stir it into the syrup until fully mixed.
  3. Preheat the oven to 350°F. Set the whole trimmed cauliflower in a stainless steamer basket over simmering water and steam about 40 minutes, until a fork slides through the thickest stem without resistance.
  4. Put the chicken thighs in the covered Artichaut baking dish. Spoon the syrup over them, drizzle with the melted chosen fat, season with salt and pepper, and cover.
  5. Bake covered about 45 minutes, until the thickest chicken reaches at least 165°F. Remove the chicken and measure 1/2 to 3/4 cup pan drippings. Lower the oven to 250°F and keep the chicken warm.
  6. Break the tender cauliflower into chunks in a saucepan. Blend one-third to one-half of it with the 1/2 teaspoon salt and one-third to one-half of the measured pan drippings until creamy.
  7. Fold the puree through the remaining cauliflower chunks. Smash some chunks with a fork and warm over the lowest heat until creamy and chunky with a light pan-juice sheen.
    Creamy and chunky smashed cauliflower finished with chicken pan drippings
  8. Serve the chicken over the smashed cauliflower and spoon any remaining measured pan juices over both.

Notes

  • Full GAPS: Use after honey, rosemary, cauliflower, and the selected cooking fat are introduced and tolerated.
  • Dijon: Optional; use only homemade or fully verified GAPS-compatible Dijon.
  • No maple syrup: Use the measured 1/3 cup raw honey.
  • Cauliflower texture: Blend only one-third to one-half and keep soft chunks in the finished mash.
  • Storage: Refrigerate chicken and cauliflower separately for up to 4 days; reheat chicken to 165°F.
  • Scaling: At 2x, use 2/3 cup each water and honey, 4 rosemary sprigs, optional 1/2 cup Dijon, 7 to 8 pounds chicken, 2/3 cup fat, 2 cauliflower heads, 1 to 1 1/2 cups drippings, and 1 teaspoon cauliflower salt. Use two covered dishes as needed.

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