Ingredients

• 1 head cauliflower Ingredients
• 1lb chicken breast, cut into bite sized cubes Ingredients
• 1 cup coconut milk Ingredients
• 1/3 cup raw cashews Ingredients
• 1 tsp organic vegetable Better than Bouillon paste Ingredients
• 1/2 sweet vidalia onion, cut into half moons Ingredients
• 1 clove garlic, minced Ingredients
• 1 tsp fresh ginger, minced Ingredients
• 2 tbsp curry powder Ingredients
• 1/2 tsp raw honey Ingredients
• 1 tsp sea salt Ingredients
• 1 tsp pepper Ingredients
• 1 tsp coconut oil Ingredients
• cilantro, to garnish Ingredients

Instructions

1. In a medium sized soup pot on medium high heat, melt the coconut oil. Add the onion, garlic, ginger and chicken breast, season with salt, pepper and cook until the chicken starts to develop colour and the onions are translucent and fragrant. Stir to ensure the garlic doesn’t burn.
2. Add the bouillon paste, curry and honey and stir to coat everything, then add the coconut milk. Simmer, covered, for 10 minutes.
3. MEANWHILE, wash the cauliflower and remove the florets from the stem; then finely chop the florets until the cauliflower begins to look like rice. You can either leave them raw or saute lightly in oil in a non stick pan to remove some of the bite.
4. Once the sauce is simmered, , remove from heat, remove the chicken pieces with a slotted spoon, add the cashews and cool for 5 minutes; once cool enough to blend, blend using a hand blender, food processor and/or blender until smooth.
5. Add the sauce to the blended chicken and serve over warm cauliflower rice.
6. TO SERVE garnish with fresh cilantro.