Cauliflower Fried "Rice" with Lemon Chicken

Cauliflower Rice:

Ingredients :

1 small head of cauliflower, separated in florets

3 tblsp bacon fat or lard

1-inch knob of ginger, grated with a microplane

1 small onion, minced

4 ounces of sliced shitake mushrooms

2 scallions, thinly sliced

2 tablespoons of chopped cilantro leaves

2 tablespoons of chopped basil

1 tablespoon of chopped mint

3 tablespoons of coconut aminos

Kosher salt

Freshly ground black pepper

chop the raw cauliflower into small size pieces so it can fit into your blender. 

fill a blender with the cauliflower and water. 

over and blend until you get the "grain" size you like  (careful not too over blend).

strain.

over medium/high, melt 2 tblsp of lard in a deep pan or wok

add minced onions and some salt and pepper.  cook until onions are translucent.

add mushrooms.  stir-fry until mushrooms are browned.

add ginger.  stir for 30 seconds.

add cauliflower "rice" and more salt and pepper.

mix well.

lower heat to low and cover for 5 minutes.

add coconut aminos and herbs.  mix well.

remove from heat and serve.

Lemon Chicken:

Ingredients :

2 large chicken breasts

1/2 cup lemon juice

1/4 cup honey

1 1/2 tsp. salt

1/2 tsp. oregano

4 garlic cloves sliced small

1 tbsp. olive oil

3/4 cup water

wash chicken breasts and pat dry.

in a large bowl combine lemon juice, honey, salt, oregano, and garlic.  

mix well.

add chicken to marinade.

marinade chicken for 2 hours. 

turn oven on to broil.

on stovetop, over medium/high heat, heat olive oil in a cast iron skillet.

add chicken to skillet.

sear for 5 minutes.

flip. 

sear for 5 minutes.

add water and marinade when liquid begins to carmelize.

move skillet to oven.

broil for 11 minutes.

pull out of oven and let sit at room temperature for 5 minutes.

Serve with your favorite kimchi and garnish with a mint sprig.

Happy Eating!

This recipe was created using the help from these original recipes:

NomNom Paleo: Asian Cauliflower Fried Rice