Calamansi Rosemary Chicken and Cauliflower Mash

December 21, 2019
Calamansi Rosemary Chicken and Cauliflower Mash
Calamansi Rosemary Chicken and Cauliflower Mash


1 whole chicken

1Tbsp sea salt

1 Tbsp ground pepper

10 garlic cloves, crushed

1 fresh rosemary sprig, stem removed

3 Ttbsp olive oil

4 fresh rosemary sprigs

10 pcs calamansi, halved and seeded

2 carrots, cut into eighths

For the cauliflower mash:

1 kg cauliflower heads, cut into florets

2 garlic cloves, crushed

2 Tbsp buttermilk powder + ½ cup water

4 Tbps organic buttery spread

½ cup organic cheddar cheese, grated

½ tsp nutmeg

Sea salt and white pepper to taste

Chopped fresh chives


* Preheat the oven to 375°F (190°C)

* Rub the chicken generously with sea salt, pepper, garlic, one rosemary sprig and olive oil.

* Cut calamansi in half and squeeze them lightly all over the chicken.

* Stuff the squeezed calamansi, garlic and remaining rosemary sprigs inside chicken cavity.

* Cut the wing tips and truss the chicken with twine, holding the wings down and legs together.

* Place the chicken in the center of a baking dish.

* Brush the carrots with olive oil and sprinkle with rosemary, salt and pepper. Arrange around the chicken on the baking dish.

* Roast for one hour, or until chicken is cooked through, brushing the chicken with its own drippings every 20 minutes.

* While the chicken is roasting, steam cauliflower florets and garlic until overcooked, around 12-15 minutes.

* Place the cooked cauliflower and garlic in a food processor. Add buttermilk mixture, butter, cheddar, nutmeg, salt and pepper. Process until smooth and creamy. Note: If you find it too watery, heat the mash in a pan for a few minutes to reduce the liquid. Transfer to a serving bowl and garnish with chives.

* Transfer mashed cauliflower to serving bowl and garnish with chives.

* To make gravy, pour chicken drippings to a small pot and skim the fat. Cook on low heat for two minutes with tsp of cornstarch until slightly thickened.