serving size: 4 | time: 30 mins
    • 1 whole chicken
    • 1 tbsp sea salt
    • 1 tbsp ground pepper
    • 10 garlic cloves, crushed
    • 1 fresh rosemary sprig, stem removed
    • 3 tbsp olive oil
    • 4 fresh rosemary sprigs
    • 10 pcs organic calamansi, halved & seeded
    • 2 carrots, cut into eighths

    For the cauliflower mash:

    • 1 kg organic 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
  1. Preheat the oven to 375°F (190°C)
  2. Rub the chicken generously with sea salt, pepper, garlic, 1 rosemary sprig and olive oil.
  3. Cut calamansi in half and squeeze them lightly all over the chicken.
  4. Stuff the squeezed calamansi, garlic and remaining rosemary sprigs inside chicken cavity.
  5. Cut the wing tips and truss the chicken with twine, holding the wings down and legs together.
  6. Place the chicken in the center of a baking dish.
  7. Brush the carrots with olive oil and sprinkle with rosemary, salt and pepper. Arrange around the chicken on the baking dish.
  8. Roast for 1 hour, or until chicken is cooked through, brushing the chicken with its own drippings every 20 minutes.
  9. While the chicken is roasting, steam cauliflower florets and garlic until overcooked, around 12-15 minutes.
  10. 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.
  11. Transfer mashed cauliflower to serving bowl and garnish with chives.
  12. To make gravy, pour chicken drippings to a small pot and skim the fat. Cook on low heat for 2 minutes with tsp of cornstarch until slightly thickened.