This recipe provides 4 servings
1) 1 head cauliflower (approximately 1 ½ pounds)
2) 2 tablespoons reduced- sodium soy sauce
3) 1 tablespoon olive oil
4) 1 teaspoon sea salt
5) 2 tablespoon mirin
6) 1 ½ tablespoon honey
7) 1 teaspoon grated fresh ginger
8) 4 boneless, skinless chicken thighs (approximately 4 ounces each), trimmed of fat.
9) Cooking spray
10) 2 scallions, chopped, for garnish
11) 1 teaspoon sesame seeds, for garnish
1) Cut out and discard the core of the cauliflower, then break the cauliflower into florets. Pulse the florets in a food processor until you have rice-size pieces. (Another option, grate the florets on the large holes of a box grater.)
2) Heat the oil in a large nonstick skillet over medium heat. Add the cauliflower and sea salt. Cook, stirring, until the “rice” is crisp-tender, approximately 6 minutes. Remove the pan from the heat.
3) In a small bowl, combine the soy sauce, honey, ginger and mirin.
4) Heat a nonstick 10-inch skillet over medium high heat and coat with cooking spray. Add the chicken and cook until browned and cooked through, 4 minutes per side. Reduce the heat to low and pour the sauce over the chicken. Cook until the sauce thickens slightly, turning the chicken halfway, about another minute. Remove the pan from the heat to prevent the sauce from drying out.
5) To serve, place 1 cup cauliflower “rice” in each of 4 serving bowls. Slice each chicken thigh on an angle and place over the cauliflower rice. Top each with sauce from the pan and sprinkle with the scallions and sesame seeds.
Recipe Insight: Serving this recipe over cauliflower “rice” is a great way to incorporate more vegetables into your meal.