Winter Chicken Caesar with Cauliflower and Cheesy Parsnip Croutons

Steps

1. Preheat oven to 230°C.
2. Prep & cook parsnip. Toss parsnip on a lined oven tray with 1/4 tsp oil, rosemary and first measure of Parmesan. Season and roast (on upper oven rack) for about 20 minutes, until tender and golden.
3. Prep & cook cauliflower. Toss cauli pearls and chickpeas on a second lined oven tray with 1/4 tsp oil and 1/2 tsp salt. Bake (on lower oven rack) for about 20 minutes, until tender.
4. Cook egg. Place egg in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under cold tap. Peel and halve egg.
5. Prep chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season chicken steaks and coat in chicken Caesar spice.
6. Cook chicken. Heat 1/2 tsp oil in a fry-pan on medium heat. Cook chicken in pan for 4-5 minutes each side, or until cooked through. Rest, covered before slicing thinly. Reserve any resting juices.
7. Finish cauliflower. Toss cooked cauli pearls and chickpeas with silverbeet, Parmesan and any resting juices. Season to taste.
8. Serve cauliflower salad topped with parsnip croutons, chicken, half an egg and cashew Caesar dressing.