Toasted on the Town

Brussels Sprouts were a thing.  Then again, so was TANG.  Just kidding.  Brussels Sprouts in the last few years have grown because people are not afraid to step out of the norm any longer.  So, the search continues for new ways to use cost efficient products.  Cauliflower is this years' Brussels Sprouts and for sure, it's full steam ahead!  Uber - paleo and fantastic flavor, it's used everywhere from salad bars to full on entree center of the plate.  Celebrate Cauliflower and all it's goodness!!!

Cheers!
Quinney

Cauliflower Stir Fry

1 bag riced cauliflower
1/4 c. canola oil
salt and pepper (to taste)
1 t. cajun seasoning
1/4 c. Caramelized onions
1 t. roasted garlic
1 T. Sriracha sauce
2 T. Korean BBQ or Teriyaki Sauce
2 ea. chipotle rubbed chicken thighs
1 head broccoli(steamed and chopped)
1/2 c. chicken stock

Method:

1. lay cauliflower out on sheet pan and season with oil, salt, pepper and cajun spice.
2. roast in 350 degree oven for 12-14 minutes or until golden brown and somewhat crunchy. Reserve.
3. in saute pan, brown chicken and add chicken stock.  Remove and rough chop chicken once fully cooked.
4. return chicken to pan and add remaining ingredients.
5. heat on high and stir well to combine all ingredients.
6. serve when it all has a slight crunch to it.