Roasted Quail with Cauliflower
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just about an hour, and honestly, it feels fancier than it actually is. Roasted quail with cauliflower is elegant enough for company but simple enough that you won't stress in the kitchen. The quail gets perfectly golden and tender while the cauliflower absorbs all those wonderful garlic and herb flavors. Plus, cauliflower is packed with vitamin C and fiber, so you're getting something truly nourishing alongside that succulent game bird. The whole thing roasts in one pan, which means minimal cleanup and maximum flavor.
Ella x
Ingredients
- 4whole quail(cleaned and patted dry)
- 1 headcauliflower(cut into florets)
- 5 tablespoonsolive oil
- 3 tablespoonsbutter
- 6garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried or fresh)
- 1 teaspoonrosemary(fresh, chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(halved)
- 118 mlchicken broth
- ½ teaspoonpaprika
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the quail dry with paper towels and season the cavities with salt and pepper, then place a lemon half inside each bird.
Tip: Dry quail skin ensures crispier, more golden roasting results.
- 2
In a small bowl, mix together 2 tablespoons of olive oil, minced garlic, thyme, rosemary, paprika, salt, and pepper. Rub this mixture all over the exterior of each quail.
Tip: This herb mixture can be prepared ahead of time and refrigerated.
- 3
Place the cauliflower florets in a large roasting pan, drizzle with 3 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly. Spread them in a single layer.
Tip: Don't overcrowd the pan; arrange florets in a single layer for even browning.
- 4
Nestle the herb-rubbed quail on top of the cauliflower florets in the roasting pan. Roast for 30-35 minutes until the quail is golden brown and the thigh juices run clear when pierced.
Tip: A meat thermometer inserted into the thigh should read 165°F (74°C) for doneness.
- 5
While the quail roasts, melt butter with remaining minced garlic in a small saucepan over low heat, stirring occasionally for 3-4 minutes until fragrant.
Tip: Keep the heat low to avoid browning the garlic, which would turn it bitter.
- 6
Remove the roasting pan from the oven and drizzle the garlic butter over both the quail and cauliflower. Pour chicken broth around the vegetables and quail to create a light pan sauce.
Tip: The broth will help keep the quail moist and create a delicious sauce for serving.
- 7
Return to the oven for 2-3 minutes to allow the sauce to warm through, then remove and let rest for 5 minutes before serving.
Tip: Resting the quail allows the juices to redistribute throughout the meat, keeping it tender.
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