# Jamie Oliver's cauliflower remoulade

This cauliflower remoulade is a great base for golden crispy-skinned chicken and slices of crusty baguette.

- Servings: 2 servings
- Total time: 40 min
- Cuisine: French
- Category: Baked Goods
- Language: en

## Ingredients

- 2 free-range chicken legs
- 1 onion, peeled and sliced into 1cm-thick rounds
- 10 g thyme sprigs
- 2 tablespoons red wine vinegar
- 50 g mixed baby cornichons and pickled onions
- 1 tablespoon liquor from cornichons and onions jar
- 2 heaped tablespoons natural yoghurt
- 1 teaspoon wholegrain mustard
- 400 g head of cauliflower, very finely sliced or coarsely grated
- 1 ¼ French baguette, thickly sliced

## Instructions

1. Preheat oven to 160C fan-forced (180C conventional). Place chicken legs skin-side down in an ovenproof pan on medium heat to crisp.
2. Fry peeled and sliced onion in the pan for 10 minutes, stirring occasionally. Add thyme and 2 tablespoons of red wine vinegar.
3. Flip chicken skin-side up and roast for 30 minutes, basting halfway.
4. Finely chop cornichons and pickled onions. Combine with 1 tablespoon of their liquor, yoghurt, and mustard in a bowl. Season.
5. Slice or grate cauliflower finely and toss in the dressing.
6. Divide cauliflower between plates.
7. Add baguette slices on top of the chicken during the last 10 minutes of roasting to crisp.
8. Serve everything together

## Equipment

- oven
- ovenproof pan
- mandolin (optional)
- large bowl

## Source

- Original video: https://www.smh.com.au/goodfood/recipes/jamie-olivers-cauliflower-remoulade-20210730-h1xk73.html
- Recipe page: https://www.cliprecipe.com/recipe/6dcc164f-4396-42e8-9cf5-b01c7a1c1fbf
- Extracted: 2025-01-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt