Cauliflower chicken “rice”

Cauliflower chicken “rice”

I will probably end up sharing this cauliflower rice recipe with you on a number of separate occasions as it’s quite frankly one of the most versatile dishes you can make. My mother hates cauliflower with a passion, the story goes that her mother used to mash it up and disguise it in mashed potatoes just so that she would eat it when she was a young girl. So since then she’s had a huge vendetta against her mother (only kidding!), cauliflower and can’t stand the smell of it or heaven forbid try it! So for me, as a child, cauliflower wasn’t something we had on a regular basis, but as I’ve got older I’ve realised what an incredible vegetable it is and how adaptable it is when cooking. I make pizzas with it, omelette, pies and I even saw a girl using it in a cake recipe the other day on Instagram! DSC_0148 Why is cauliflower good for you?

  • NUTRITION: Cauliflower is a high in nutritional content and is riddled with amazing vitamins and minerals it contains vit B1, B2, B5, B6 and B9. It also contains omega-3 fatty acids and vit K
  • ANTIOXIDANT: It’s also a great source of vitamin C (one serving contains 77% of the recommended daily value of vit C) and manganese which are both very powerful antioxidants. It also contains major carotenoids which can help protect you from / and reduce you risk of cardiovascular diseases and cancer
  • ANTI-INFLAMMATORY: Eating cauliflower regularly can help to decrease your chances of inflammation mediated diseases such as obesity, diabetes mellitus (Type 2), arthritis, inflammatory bowel disease and ulcerative colitis
  • DIGESTIVE SYSTEM SUPPORT: One cup of cauliflower is equal to approximately 3.35g dietary fiber which helps to cleanse your digestive system and in turn rid you of any unnecessary substances. Cauliflower also contains a substance called glucoraphin which has a positive protection effect on the stomach lining

This dish I am sharing with you is one that my clever husband made for me a few weeks ago, I was so impressed by it that I couldn’t not knock it up again and share it with you all. It’s warming and nutritious and gives you the same satisfied feeling as a naughty bowl of pasta. Don’t be put off by how “green” the dish is, because I assure you, you will be going back for seconds, thirds and ….oh wait, you’ve licked the pan clean.


What you need: (For two very large portions or four smaller ones)
*1 cauliflower
*1 large red onion (or 2 small ones)
*1 handful of coriander
*1 green pepper
*2 handfuls of spinach
*1 two-inch cube of ginger
*1 small green chilli
*5 boneless and skinless chicken thighs
*Coconut oil
*2tsps curry powder (natural)
*21tsp cumin
*1/2 tsp sea salt
*1/2 tsp pepper
*1 medium egg

Directions:

  • Roughly chop 1 large red onion (or two small), 1 pepper, 1 peeled two-inch cube of ginger, 2 cloves of garlic, 1 small green chilli
  • Place into blender and pulse until finely chopped
  • Place chopped cauliflower in to blender and pulse until rice like consistency
  • Chop five boneless and skinless chicken thighs and place in to a large saucepan with 2 tsps of coconut oil
  • Fry off chicken with the spices (2tsps curry powder, 2 tsp cumin, 1/2 sea salt, 1/2 tsp pepper
  • Once chicken is golden add the pepper and onion mixture and cook through for an additional 3 mins
  • Add in the cauliflower, cook for an additional 5 minutes stirring occasionally
  • Add one egg, 2 handfuls of spinach and stir constantly for one minute
  • Add chopped coriander (leave some spare for garnish)
  • Serve immediately with a large wedge of lime

DSC_0110 DSC_0112 DSC_0121 DSC_0140 If you aren’t a fan of chilli or any of the above ingredients (other than the cauliflower, obviously!) then you can take them out and add in anything you would prefer. As I mentioned above this is a really versatile dish so have as much fun with it as you like. I would love to hear how you get on and if you have any tips for me please share!


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