Ingredients

1 head Cauliflower

1 Tbsp Ghee (Clarified Butter)

1 whole Raw Carrot, peeled and diced

1 Red Bell Pepper, diced

1 Yellow Onion, diced

3 cloves Garlic, smashed

1/2 lb Skinless Chicken Breast, boneless, cut into bite-sized pieces

1/2 lb Raw Shrimp, peeled and deveined

4 pieces Saffron

2 tsp Smoked Paprika

1 tsp Chipotle Powder

Salt and Pepper, to taste

1 bunch Parsley, 1 handful flat leaf, plus extra for garnish

1 tsp Turmeric

Preparation

  1. Using a box grater or food processor, shred the cauliflower florets into a rice-like texture.
  2. In a large Dutch oven, heat the ghee over medium heat.
  3. Add the carrot, red bell pepper, and onion to the Dutch oven, and sauté until the veggies have softened.
  4. Add the smashed garlic cloves to the Dutch oven along with the chicken breasts. Continue to sauté for 2 minutes.
  5. Add the shrimp to the Dutch oven, and sauté until the shrimp is no longer translucent.
  6. Season with the saffron, turmeric, smoked paprika, and chipotle powder, stirring to make sure the seasonings are evenly distributed.
  7. Add the riced cauliflower to the pot, and stir to combine.
  8. Season with salt and pepper, and add the parsley. Continue to cook while stirring until the cauliflower has softened.
  9. Garnish with extra parsley if desired, and serve.