Instructions
Follow the steps and taste along the way.
Prepare the cauliflower and rice
Preheat the oven to 220 °C. Break the cauliflower into small florets and toss with 20 ml olive oil, 2 g salt, and 0.3 g black pepper. Spread it out in a single layer on a baking sheet. Rinse the rice, then add it to a pot with 450 ml water and 1 g salt. Bring to a boil, cover, and cook over low heat for 12 minutes. Remove from the heat and leave covered for another 5 minutes.
Roast the cauliflower
Roast the cauliflower for 22 to 25 minutes, turning it halfway through. It should be tender when pierced and golden brown around the edges, not burnt.
Sear the chicken breasts
Pat the chicken breasts dry, then season both sides with the remaining 3 g salt and 0.5 g pepper, and sprinkle with the sweet paprika. Heat the remaining 15 ml olive oil in a large frying pan. Cook the chicken over medium-high heat for about 5 to 7 minutes per side, depending on thickness, until golden and the thickest part reaches 74 °C. Transfer to a plate and cover loosely.
Finish the caper-lemon pan sauce
Reduce the heat under the pan to medium. Add the butter and finely chopped garlic; stir for about 30 seconds, just until fragrant. Pour in the chicken stock, add the capers and finely grated zest from half the lemon. Cook for 2 to 3 minutes to reduce the liquid slightly. Remove from the heat and stir in 25 ml lemon juice and the finely chopped parsley.
Serve
Slice the chicken breasts across the grain. Divide the rice and roasted cauliflower among plates, add the chicken, and spoon over the caper-lemon pan sauce. Taste the sauce: it should be bright and pleasantly salty from the capers, but not so sour that it overwhelms the flavor of the chicken.
