What can be better than one sheet pan meal for a weeknight dinner? Usually, they are stress-free to make, less time consuming and loved by everyone in the family. Really, what can be easier than throwing all the ingredients together on a baking sheet or roasting pan and enjoying a flavorful dinner in 40-something minutes?
We can prepare this kind of meals with meat, chicken, fish, sausages, or mushrooms in a company with heavier autumn-winter or lighter summer vegetables. And with fruits too. Apples, pears, plums, peaches, lemons, and oranges greatly compliment a ‘meaty’ part of one sheet pan dinner. Fresh or dried herbs make the dish incredibly flavorful.
Sometimes I’m going ‘crazy’ when making that one pan dinner by combining a large variety of vegetables and herbs. I can mix potatoes, carrots, golden beets, rutabaga, parsnip, butternut, onions, apples, sweet pepper and celery together flavoring all these with garlic, fresh rosemary, thyme, oregano, and sage.
At other times I feel that I want to use just one vegetable and one aromatic – exactly like I did in this recipe.
Preheat oven to 425 F (210-220 C).
Cut the cauliflower into florets, and cut large florets in half or in quarters.
Arrange the florets on a roasting pan. Add oil, season with garlic, salt, pepper, and pepper flakes. Stir well. Remember, that you will have extra fat from the bacon.
Season the chicken breasts with salt and pepper on both sides. Wrap the chicken with the bacon stripes (two for each chicken breast) slightly overlapping.
Put the wrapped chicken breasts into the roasting pan on top of the cauliflower or, better in between the florets. (If your pan is small, probably you can arrange the chicken on top of the florets only).
Roast for 35-40 minutes.
You can substitute fresh garlic with granulated one or garlic powder.
Cook with pleasure and enjoy the world!