I am all about keeping things simple these days! There was a time before I gave birth to three of the pickiest eaters in the entire world, that I actually enjoyed making elaborate meals. Well, those days are now reserved for dinner parties and when we host the holidays–so like 2-3 times a year max. This fact does not mean that I don’t love good food. I have just had to learn to cook smarter, not harder.
Here is a super easy meal with very little ingredients required. Are you ready?
5-6 Bone-in, skin-on chicken legs
1/4 cup Farm Boy (or equivalent) lemon garlic dressing
1/2 tsp Season salt
1 tbsp Dried rosemary
1 Head of cauliflower, quartered
In a slow cooker (are you really surprised?) place chicken legs, pour in dressing, and season with salt and rosemary leaves. Cook on low 4-6 hours. Remove from slow cooker and place on baking sheet lined with parchment paper, add additional seasoning if necessary. Bake at 400 degrees for 15 minutes, or until skin is golden and crispy.
While chicken is baking, in a medium pot, add cauliflower and about 1 cup of liquid from slow cooker (you may want to pour through a sifter). Bring to a boil, then cover and lower heat. Cook until cauliflower is soft. Do not drain. Using either a masher or processer, cream the cauliflower to desired texture (I used a simple potato masher).