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Katie Shields, the developer of
these recipes and brainchild behind
the beautiful, inspiring health blog
honestlynourished.com swears by this
recipe for caulifower rice. If you don't
have a garlic press, smash cloves with
the fat side of a knife and chop.
2 garlic cloves, pressed
3–4 cups caulifower forets
(1 large head)
1 teaspoon coconut oil
½ yellow onion, diced
¼ cup fltered water
Dash each of sea salt and black pepper
1. Press garlic cloves and set aside for 10
minutes. While garlic is resting, add half
of the caulifower forets to a food
ReCipe Con TinueD fRom page 49
remain. Add 1/3 cup olive oil in a steady
stream with machine on. If you prefer a
thinner dressing, simply add more warm
water 1 tablespoon at a time and blend
to preferred consistency. Set aside.
(Store in refrigerator for up to 1 week.)
5. Drain chicken and discard marinade.
Grill chicken on medium-high heat for
10–15 minutes until cooked through
(internal temperature reaches at least
160°), turning halfway. Remove from
grill and cut into bite-size pieces.
6. While chicken is grilling, toss squash,
onions and mushrooms with remaining
½ tablespoon olive oil, remaining ¼
teaspoon salt and remaining 1/8 teaspoon
pepper; roast on an unlined, rimmed
baking sheet at 400° for 20–25 minutes
or until slightly crispy; add pumpkin
seeds to same baking sheet for the last
3–5 minutes of roasting time. Remove
from oven and cool.
7. While vegetables cool, massage
kale with dressing to soften. Assemble
salads by arranging 1¼ cups kale,
½ cup roasted vegetables, 1 tablespoon
processor ftted with a chopping
blade. Pulse forets until they have a
rice-like texture. ( TIP: Be careful not to
overprocess the caulifower or it will
turn mushy.) Remove from blender and
set aside. Pulse the remaining forets.
2. In a pot, heat coconut oil over
medium-high heat. Sauté garlic and
onion in pot until onion is translucent.
3. Add caulifower rice and ¼ cup water
to pot; stir. Cover and steam caulifower
rice for 5–8 minutes. Remove from heat,
season with salt and pepper, and fuff
with a wooden spoon. Enjoy as a high-
fber, grain-free, lower-carb alternative
in any meal typically served with rice.
roasted pumpkin seeds and ¼ of the
chicken pieces on each plate. If desired,
garnish with additional thyme.
per serving ( 2 cups): 885 cal, 52g fat (31g mono, 11g poly,
11g sat), 111mg chol, 577mg sodium, 56g carb (9g fber,
19g sugars), 49g protein