One Pot Cauliflower Rice with Chicken

Name: One Pot Cauliflower Rice with Chicken
Prep time: 15 min
Cook time: 20 min
Yield: 4 people
Ingredients: 1 large head of cauliflower; 2 tbsp olive oil; 1 onion, diced; 2 cloves garlic, minced; handful kale, shredded; 1 tomato, finely diced; 1 cup chicken stock; 1/2 cup shredded chicken, or 2 chicken breasts; salt and pepper to taste; 1/4 teaspoon turmeric powder; 1/2 teaspoon curry powder; Pinch of red pepper flakes; 1 cup yogurt; 2 tablespoon srirarcha sauce

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
4 people
Calories
196 kcal
Course
Main Course
Cuisine
American

One Pot Cauliflower Rice with Chicken

Gavin Ward

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An easy and healthy one pot cauliflower rice and chicken dish with sauteed kale and a srirarcha yogurt sauce.

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Ingredients

Servings

1 large head of cauliflower
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
handful kale, shredded
1 tomato, finely diced
1 cup chicken stock
1/2 cup shredded chicken, or 2 chicken breasts
salt and pepper to taste
1/4 teaspoon turmeric powder
1/2 teaspoon curry powder
Pinch of red pepper flakes

For the yogurt srirarcha:

1 cup yogurt
2 tablespoon srirarcha sauce

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Instructions

Wash and dry the cauliflower, then turn it into rice by one of several ways. First cut the cauliflower right down the middle so it breaks up into florets, then mince the florets by either grating in the medium sized hole part of a box grater, using a grater attachment in the food processor, or using a manual vegetable chopper and blitzing a handful of florets at a time.
Once your cauliflower is minced, remove excess moisture by patting it thoroughly with paper towels, and set aside.
Heat the olive oil in a large saucepan over medium heat, then sauté the onion and minced garlic until just softened.
Add the kale, and sauté until wilted, then add in the diced tomato and stir for a couple minutes until tomato releases a little juice. Add in the riced cauliflower and stir for a minute or so until mixed well.
Add the chicken broth and cooked shredded chicken, and cover and cook for 5-8 minutes, then remove lid and let it cook for another 5 minutes or so until liquid has completely evaporated.