Recipe Ideas

Chicken & Cauliflower – Serves 2 Pax

Cooking Time:

30 Minutes

Equipment required:

26cm to 30cm Non-stick Frying pan
1 Liter Pot
Jug Blender

Serving Size:

2 Pax

Serving Suggestion & Versatility

  • Main Dish


Ingredient Checklist

Preparation Ingredients
Pan fried chicken thighs
  • 4 pcs chicken thighs.
  • Corn Oil.
  • Mccormick All-seasoned salt.
Cauliflower Miso Puree
  • 250g cauliflower florets.
  • 400g water.
  • 20g miso paste.
  • 70g butter.
  • Salt & Pepper.
Sautéed Purple Cabbage
  • 160g sliced purple cabbage.
  • Corn Oil.
  • Salt & Pepper.
  • Zest & juice from half a lemon.
  • 30g sliced red onion.
  • 10g chopped garlic.




Step 1: Chicken Thighs

  • Bring the chicken thighs up to room temperature and pat dry.
  • Season with Mccormick All-season
  • Pan fry with corn oil for 3 minutes each sides.
  • Remove and allow to rest.

Step 2: Cauliflower Miso Paste

  • Combined the cauliflower, miso and water in a pot and bring into boil.
  • Cook the cauliflower until tender and the liquid is 1 quarter left.
  • Transfer into a blender and puree with butter.
  • Transfer back into a pot and set aside.

Step 3: Sautéed Purple Cabbage

  • Sauté the garlic and onion in a pan with some corn oil.
  • Add in the sliced cabbage and cook for 4 minutes until the cabbage is softened.
  • Season with salt & pepper

Step 4: Plating

  • Spoon the cauliflower puree on serving plate, followed by the purple cabbage and chicken thighs.