Chicken and cauliflower mash with rosemary-roasted pears

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken and cauliflower mash with rosemary-roasted pears

Great for Entertaining

Chicken and cauliflower mash with rosemary-roasted pears

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Protein Plus

2 Servings, 690 Calories/Serving

30–45 Minutes

Chicken breasts and a cauliflower mash become an elegant autumnal meal with rosemary-scented onion and pears served alongside.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 2 organic Asian or other pears
  • 2 sprigs organic fresh rosemary
  • 1 or 2 cloves organic peeled fresh garlic
  • 10 ounces organic cauliflower “rice”
  • 2 boneless skin-on chicken breasts (about 6 ounces each)
  • ½ cup pitted Kalamata olives
  • 4 or 5 sprigs organic fresh flat-leaf parsley

Nutrition per serving

Calories 690, Total Fat 38g (49% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 740mg (32% DV), Total Carb. 49g (18% DV), Fiber 15g (54% DV), Total Sugars 26g (Incl. 0g Added Sugars, 0% DV), Protein 41g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and roast the onion and pears

Heat the oven to 425°F.
  • Peel the onion and cut into ¼-inch-thick rounds.
  • Cut the pears lengthwise into quarters and cut away the cores. Cut the fruit into ¼-inch-thick slices.
  • Strip the rosemary leaves from the stems; coarsely chop the leaves.
On a sheet pan, toss the onion and pears with the rosemary and 2 to 3 teaspoons oil; season with salt and pepper. Spread in an even layer and roast, stirring halfway through, until the onion and pears are caramelized, 18 to 20 minutes.
While the onion and pears roast, prepare the cauliflower mash.


Cook the cauliflower mash

Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp]. In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the garlic and cook until fragrant, about 1 minute. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat. Using a fork, masher, or the back of a spoon, mash to the desired consistency. Season to taste with salt and pepper. Cover partially to keep warm. While the cauliflower cooks, prepare the chicken.


Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes. Transfer to a plate. Add more oil between batches if needed.
While the chicken cooks, finish the roasted onion and pears.


Finish the roasted onion and pears

  • Cut the olives in half.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a medium bowl, stir together the roasted onion and pears, olives, and parsley; season to taste with salt and pepper.


Transfer the cauliflower mash to individual plates and top with the chicken. Serve with the roasted onion and pears.
Kids Can!
  • Strip the rosemary leaves.
  • Toss the onion and pears with oil and seasonings.
  • Press the garlic (if you have a press).
  • Strip the parsley leaves.