cauliflower rice

Lemon & thyme chicken with cauliflower rice

If you’re looking for more than calories from your meal, then blitz some cauliflower and use that to soak up the flavours. Just try to blitz your cauliflower rice 40 minutes before you plate up and you will be rewarded with maxed out sulforaphane production. This Persian inspired cauliflower rice would also work well with a vegetable tajine or anything else with a sauce.

serves 2

for the chicken
40g good butter
5 garlic cloves, chopped
1 red onion, diced
2 chicken breasts: preferably organic, cut into bite-sized pieces
250ml white wine (optional)
A handful of fresh thyme, stalks removed
250ml good chicken or vegetable stock
250ml cream or crème fraîche
Lemon juice to taste
Himalayan salt and freshly ground pepper

for the cauliflower rice
1 cauliflower, broken into little florets
A handful of fresh coriander
Pomegranate arils
A handful of raw cashew or walnuts
2 apricots, chopped (or peach, etc.)
2/3 spring onions, finely sliced

for the dressing
Good olive oil
lemon juice
2 tbsp dates, finely chopped
1 tbsp rice vinegar
2 tsp freshly grated ginger
½ tsp ground cinnamon

  1. Prepare the cauliflower 40 minutes before serving. Put the cauliflower florets in food processor and pulse till you have a course rice-like texture.
  2. In a heavy-bottomed pan, over a medium heat, gently cook the onion and garlic until translucent.
  3. Add the chicken and brown well.
  4. Pour in the wine and simmer until the alcohol has evaporated.
  5. Stir in the thyme leaves.
  6. Add the stock and simmer for 15 minutes.
  7. Transfer the cauliflower rice to a large bowl and cover with boiling water. Leave for 1 minute and then drain.
  8. Stir in the remaining cauliflower rice and dressing ingredients.
  9. back to the chicken…
  10. Stir in the cream and bring back up to a soft boil before removing from the heat
  11. Season with salt, pepper and lemon juice to taste
  12. Plate up and get ready to have a new favourite dish


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