Chicken recipes
1 - 1 1⁄2 hours
Dijon-and-milk-braised chicken

Preheat the oven to 200°C. Cut off the cauliflower’s stem so it can sit flat in a roasting pan. Drizzle over 1 T olive oil and sprinkle with salt.
Roast for 40 minutes, or until it can be easily pierced with a knife.
Whisk the lemon juice, peri-peri, capers, parsley and remaining olive oil. Drizzle over the cauliflower to serve.
Cook's note: This Mozambican-inspired recipe features peri-peri made from hot chilli peppers. It’s a great match with the veg’s slight sweetness.