Cauliflower Rice with Roast Vegetables and chicken
Serves: 4
Prep time: 15min
Cook time: 20min – 30min
What you need
1 medium cauliflower – grated or popped into the food processor to make ‘rice;
30 ml coconut oil
2 onions
1 red pepper
1 yellow pepper
2 medium carrots
1 medium sweet potato
4 courgettes
20 green beans – top and tail and cut in half
100g baby spinach shredded
45 ml olive oil
5 ml chili flakes
Salt and pepper to season
800 g of shredded chicken
Dressing
125 ml avocado oil
70 ml white wine vinegar
30 ml xylitol
10 ml honey
Salt and pepper to taste
Pinch of ginger powder
Let's cook
Cut the onions, peppers, carrots, sweet potato and courgettes into bite size chunks for roasting. Add the green beans, toss in the olive oil and add the chili flakes and season with salt and pepper. Roast at 200°C till tender, some caramelisation on the vegetables adds to the flavour.
While the vegetables are roasting – sauté the cauliflower rice in the coconut oil, till just tender. Do not overcook.
Put the cauliflower rice on a serving platter
As the roast vegetables come out of the oven, stir in the baby spinach and it will just wilt easily
Now plate the roast vegetables on top of the cauliflower rice.
Top this with shredded chicken.
Whisk together the dressing ingredients, taste and adjust seasoning accordingly.
Serve the dressing over the dish, or on the side, the choice is yours.
TIP: Using just a little honey here is quite ok – it’s just 2 teaspoons to impart extra flavour to a dish which can feed 6 people. Sometimes a teensy bit of something like this is perfectly acceptable in a dish, and makes all the difference. This recipe is taken from The Low-Carb Creed by Sally-Ann Creed, and published by Creed Nutrition
