Roasted Cauliflower and Chicken - serves 6-8
1 head cauliflower, cut into florets
1-2 Tbsp. olive oil
1/2 tsp. salt
2 cups cooked chicken
Preheat oven to 475, adjust the oven rack to the lowest position about 20 minutes. Put the cauliflower on a baking sheet, drizzle with oil, then sprinkle with salt. Roast about 20 minutes, stirring once about after about 15 minutes. Cauliflower is done when parts of it turn a deep golden brown. Stir in the chicken .
We ate this with rice and chicken gravy (see below) on the side; conveniently enough, it also takes about the same amount of time to cook. If you start the rice first, then cut up the cauliflower, the rice should be done about the same time if you're using regular white rice and cooking on a stove top.
Since I didn't have any leftover chicken, I put 1 lb of chicken in my pressure cooker along with two medium-small onions (or use one med-large) and about 1/2 tsp. salt. My pressure cooker does not lose water when it cooks, so I didn't add any. (If your pressure cooker does, please add water! Probably 1/2 cup, as the chicken and onions release moisture as they cook.) It was done after 15 minutes of high pressure.
Clear Chicken Gravy
1 Tbsp. water
1 Tbsp. cornstarch
1 cup juices from cooking the chicken and onion
In a 1-cup glass measuring cup, stir together the water and cornstarch until smooth. Stir in a little of the cooking juices, then stir in enough that you have 1 cup total. Microwave for 1 minute; stir. If it hasn't thickened yet, microwave another minute and stir again. Add salt if needed. (Mine didn't need it.)