Cauliflower often receives a thumbs up from the doctors. A lot of times I look at it at the grocery stores and think of boiling it. Then, it gets boring and I move on to other shelves. But it turns out, I only had one idea of working with cauliflower. But this Chicken Cauliflower Rice Bowls took me by surprise.
I recently met up with a friend, a chef by profession. While I could clearly see the cauliflower as part of what would be our lunch, boiling came to mind. Well well, to my surprise, she had so many other ideas on preparing cauliflower.
Some of her ideas included deep frying cauliflower. I wasn’t so keen on it. Sometimes we put cauliflower through a lot haha.
Chicken Cauliflower Rice Bowls made perfect sense for me. As you know, I am all for time-saving recipes. Who wants to spend hours in the kitchen preparing cauliflower? I guess no one.
Chicken Cauliflower Rice Bowls
As with most recipes, you will need a food processor for this step. If you don’t have a food processor, you can attempt using a blender. I haven’t tried the blender but you can give it a try. Clean it immediately. Pulse cauliflower in a clean food processor until it resembles rice. Or if you are not lazy, you can settle for the knife to chop the cauliflower or hands haha.
- 1 fresh pineapple, peeled and cubed
- 1/2 cup Greek yogurt
- 2 tbs plus 1/2cup chopped fresh cilantro
- 3 tbs lime juice
- 3/4 tsp salt
- 1/4 tsp crushed red pepper flakes
- 1/8 tsp chili powder
- 4 boneless skinless chicken breasts (6 oz. each)
- 3 cups fresh cauliflower florets
- 1 tbs canola oil
- 1 small red onion, finelychopped
- Optional: Toasted sweetened shredded coconut or lime wedges
- In a food processor, combine 1 cup pineapple, yogurt, 2 tablespoons cilantro and lime juice, 1/4 teaspoon salt, pepper flakes, and chili powder; process until smooth. Toss the chicken with the marinade in a large mixing dish and refrigerate for 1-3 hours, covered.
- Pulse cauliflower in a clean food processor until it resembles rice. Heat oil in a large skillet over medium-high heat and cook onion until lightly browned, about 3-5 minutes. Cook, stirring frequently , until the cauliflower is gently browned, about 5-7 minutes. Cook, covered, over medium heat until cauliflower is soft, about 3-5 minutes after adding 1 cup pineapple and the remaining limejuice and salt. Add the remaining cilantro and mix well. Keep yourself warm.
- Preheat the grill or the oven broiler. Drain the chicken and toss out the marinade. Place the chicken on a greased grill rack over medium heat or in a greased 15x10x1-in. pan coated with foil. 4-6 minutes per side, grill, cover, or broil in from flame until a thermometer reads 165°. Allow for a 5-minute rest before slicing.
- To serve, divide cauliflower mixture among 4 bowls. Top with chicken, remaining pineapple and, if desired, coconut and lime wedges.
This is an easy recipe that can serve up to four people. It works well for lunch but you can also add it to your dinner. I know this doesn’t work for my Plant-based diet fanatics but you are always covered on this platform.
For low effort recipes, check out this cookbook on Amazon. Let me know in the comments section how it works if you do try this recipe.