Preheat and prep the cauliflower: Set your oven to 200°C (fan 180°C). On a large baking tray, toss the cauliflower florets with 2 tablespoons of olive oil, ½ teaspoon of salt, ¼ teaspoon of pepper, and the garlic powder. Spread them in a single layer — you want them to have space so they roast rather than steam. Roast for 20–25 minutes, or until the edges are deep golden brown and the stems are tender when pierced with a fork. The kitchen should smell nutty and sweet at this stage.

Season the chicken: While the cauliflower roasts, pat the chicken breasts dry with kitchen paper. Season both sides with the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Drying the chicken ensures a good golden sear rather than a pale, steamed exterior.

Sear the chicken: Heat the remaining 1 tablespoon of olive oil in a large frying pan over medium-high heat. When the oil shimmers and a drop of water sizzles on contact, lay the chicken breasts in the pan. Cook for 4–5 minutes without moving them — you’ll know they’re ready to flip when the edges turn opaque and the underside is a rich, golden-brown colour. Flip and cook for another 4–5 minutes, until the chicken is cooked through and the internal temperature reaches 74°C. The sound should be a steady, gentle sizzle; if it’s popping aggressively, the heat is too high.

Make the creamy pesto sauce: Reduce the heat to low. Add the minced garlic to the pan and stir for about 30 seconds, until it becomes fragrant and softens slightly. Pour in the double cream, pesto, and lemon juice. Stir everything together, scraping up any browned bits from the bottom of the pan — those golden pieces are packed with flavour. Let the sauce simmer gently for 2 minutes, until it thickens enough to coat the back of a spoon. The colour should be a pale, creamy green.

Add the Parmesan: Sprinkle in the grated Parmesan and stir until it melts completely into the sauce. The sauce will become slightly thicker and silkier. Taste and adjust seasoning with a pinch more salt if needed.

Combine and rest: Return the chicken breasts to the pan, spooning the sauce over the top. Let everything rest together for 2–3 minutes off the heat. This resting time allows the juices in the chicken to redistribute, keeping the meat moist when you cut into it.

Serve: Place the roasted cauliflower on plates or a serving platter, top with the creamy pesto chicken, and spoon any remaining sauce from the pan over the top. Garnish with pine nuts and fresh basil leaves if you like.