While we were on vacation last week in Jackson Hole, we ate at a lovely little restaurant called Lotus Cafe. It was amazing!! Oh I so wish we had one in Atlanta! It was all organic, with lots of gluten free/dairy free options, and they even some paleo dishes. For an appetizer, we had the tandoori cauliflower and it was to die for!! Talk about the perfect appetizer. I kept saying I could eat so much more of it and make it my main course. So when we got home, I decided to recreate it as best as I could and add some protein to make it more likea meal. This is what I ended up with and I was really happy…
For protein, I shredded a rotisserie chicken from Whole Foods and roasted some cauliflower. Then, I just made a simple sauce and added it to the chicken and cauliflower! Easy and really good!!
I did roast the cauliflower (drizzle with coconut or avocado oil and cook on 425 for 25 minutes or so flipping half way) for some extra taste, but you could definitely use Trader Joe’s pre-cut cauliflower rice (frozen or fresh) and just steam it, or also roast it to save some time.
This is going to make for a great lunch this week!!
I think Tate is ready for Fall sports to start back. Last week he got a solid shot of adrenaline by jumping off a 25 foot rock….
and then biked down some 15 foot super steep downhills through the mountains…
and lately is spending a decent amount of time watching the Olympics. Anyway, this is how he is spending his time while I’m cooking. Apparently he is working on his Olympic diving and pole vaulting, at the same time….
I hope you all had a great summer and are off to a nice fresh start with the new school year!
- 1 rotisserie chicken (or whole chicken to cook)
- 1 cauliflower head or bag pre-cut cauliflower rice
- 1 cup full fat coconut milk (can sub for Greek yogurt if you prefer)
- 2 tsp sea salt
- 2 tsp smoked paprika
- 1 tsp cayenne pepper (optional but recommended. maybe try 1/2 if cooking for kids)
- 1 tsp cumin
- 2 tsp turmeric
- 1 tsp black pepper
- If using a rotisserie chicken (or you can make a whole one: http://stiritup.me/?p=151), tear the meat off the chicken and place the shredded chicken in a large bowl.
- Next either cut the cauliflower into thin(ish) slices and place onto baking sheet.
- Then drizzle with coconut or avocado oil and roast on 425 for 25 minutes (flipping half way though) or steam some cauliflower rice, if in a time crunch.
- Once the cauliflower is cooked, add it to the big bowl with the chicken.
- Next, mix together the above spices, stir it with the coconut milk, and pour over the chicken and cauliflower.
- Garnish with cilantro, if desired and enjoy!