Prepare the Chicken: Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels, then rub it with olive oil, garlic cloves, thyme, rosemary, salt, and pepper.
Roast the Chicken: Place the chicken in a roasting pan and surround it with asparagus. Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and juices run clear.
Cook the Cauliflower: While the chicken is roasting, bring a large pot of salted water to a boil. Add the cauliflower florets and cook until tender, about 10-15 minutes. Drain and return to the pot.
Mash the Cauliflower: Add butter and milk or cream to the drained cauliflower. Use a potato masher or immersion blender to mash until smooth and creamy. Season with salt and pepper to taste.
Serve: Once the chicken is done, allow it to rest for 10-15 minutes before carving. Serve the chicken with roasted asparagus and a generous scoop of mashed cauliflower. Garnish with fresh herbs if desired.
