Pollo Al Rosmarino con Spinaci e Pure de Cavolfiori

Recipe from Giuseppe Ciuffa

Giuseppe Restaurant & Fine Catering

700 Prospect Street, La Jolla

858-581-2205

giuseppecatering.com

Giuseppe Restaurants & Fine Catering has three cafes in scenic locations — Caroline’s Seaside Cafe and the Museum Cafe within the Museum of Contemporary Art (both in La Jolla), and Sculpture Court Cafe at the Museum of Art in Balboa Park. Giuseppe Fine Catering brings to life the hopes and vision behind corporate catering, weddings, events and celebrations throughout Southern California. With a belief in sustainability, the restaurant is committed to using the freshest seasonal and organic ingredients from local sources.

With year round mild San Diego temperatures, we are lucky to have cauliflower in season all year. This mashed cauliflower recipe from Giuseppe Restaurants & Fine Catering is a delicious, but healthy alternative to mashed potatoes.

Pollo Al Rosmarino con Spinaci e Pure de Cavolfiori 
(Rosemary Chicken with Wilted Spinach and Smashed Cauliflower) 

Serves 4

1 medium head cauliflower
4 tablespoons olive oil (divided use)
6 ounces boneless and skinless organic chicken breast (4 pieces)
Kosher salt, to taste
Pepper, to taste           
2 teaspoons rosemary
5 garlic cloves (divided use)
1/2 cup white wine
1/2 cup chicken stock
1 bag pre-washed organic spinach
1/2 cup non-fat milk
1 teaspoon truffle oil
1/2 cup grated Parmesan

• Fill up a large pot with water. Add one handful of kosher salt and bring to a boil. Submerge cauliflower in boiling water face down. Cook covered for about 30 minutes until soft. Drain and let rest.

• In a large skillet heat 1 tablespoon olive oil. Place chicken breast face down at high heat, sprinkle some salt, pepper, and add the rosemary. Cook 3 minutes.

• Flip the chicken and add 3 sliced garlic cloves. Reduce heat to medium, and cook 3 more minutes.

• Bring the heat back to high. Add wine and chicken stock and reduce the liquid for about one minute.

• Place the chicken on a tray and save the sauce to add on to the chicken once you are ready to plate.

• In a smaller skillet heat 1 tablespoon olive oil and the remaining garlic.

• Once garlic starts to brown, add spinach and splash 1/3 cup of water on high heat for about 30 seconds. Turn off the heat, stir the spinach, and let rest.

• In a saucepan, heat up the non-fat milk, add the boiled cauliflower, and start smashing just like making mashed potatoes. Add truffle oil and Parmesan, and salt and pepper to taste. Mix until smooth and uniform.

• Scoop some cauliflower into the center of four plates. Add spinach and one chicken breast to each plate and drizzle the sauce on the top.