This is a super simple recipe. I thought of it that way, meaning very simple, and refrained from using too many ingredients. It can also be used for the Autoimmune Protocol (AIP) after egg re-introduction, with the modifications in brackets.
This cauliflower and chicken pudding can be eaten warm, fresh out of the oven, or cold, the next day, as an office lunch, accompanied by a few salad leaves or arugula. A wonder!
Ingredients
For 4 servings
- 500 grams of cauliflower
- 500 grams of minced chicken meat
- 1 bunch of parsley
- 2 tablespoons of dry nutritive yeast flakes
- 1 tablespoon psyllium bran (omit for AIP version; the pudding it will be a little watery and will break easily, but the taste will not change)
- 1 egg
- 200 grams of coconut cream
- 1 grated teaspoon of salt
- 1 tablespoon spicy curry paste (omit for AIP version)
- Other aromatic spices, to taste (I added 1 tablespoon of a mixture of dried tomatoes with basil and garlic; for the AIP version, crushed garlic can be added)
Recipe Method
Cut the cauliflower into florets, wash and shred with the blade mixer. Don’t chop it too much, like for cauliflower rice, but leave it in slightly larger pieces.
In a large bowl, mix the shredded cauliflower, minced meat, chopped parsley, dry nutritive yeast flakes, psyllium bran and spices.
Separately, in another bowl, mix the egg and coconut cream.
Line the tray with baking paper, I used a small, square tray with a side of 22 cm. Turn the meat and cauliflower mixture over, smooth well, then spread the egg and coconut cream mixture on top.
Place the pan in the oven heated to 200 degrees Celsius for 30-35 minutes, or until the surface is lightly golden.
Let the cauliflower and chicken pudding cool for a few minutes, then you can cut it.
