Wash all of your vegetables and herbs. Cut half of the cauliflower into bite-sized florets, the rest you can chop up roughly (including the harder middle). Cut the spring onion into short batons, and if your carrots are particularly large cut them up. Dice the white onion and keep with the diced cauliflower separately.
Put a large pan on the stove at a high temperature and allow it to get very hot. Once scolding, throw in the vegetables (not the diced white onion or chopped cauliflower) with just a touch of olive oil and salt. Give them some colour and then remove them into a bowl on one side.
Place your chicken into the pan skin down and allow it to get some colour, flip the pieces and add your butter to the pan along with some strong scented herbs like thyme or rosemary. Baste the chicken gently with the butter and once you've got a deep colour, throw your vegetables into the pan with the chicken and put in the oven. Leave ib the oven for roughly 30 minutes or until cooked through.
Sauté your diced onion along with the chopped cauliflower, adding chicken stock until cooked through. Then add your pouring cream and blend until it is a smooth purée. Season with salt and pepper.
For the herb oil, place your selection of herbs into a blender with the extra virgin olive oil and blitz until completely incorporated. Leave to one side to rest.
Once all of these components are ready, layer your velouté down onto a deep dish. Arrange the roasted chicken and vegetables down into the bed of sauce, drizzle the herb oil over it and then dust with duqqa spice.