I finally got around to cooking that mondo huge cauliflower. We have a family recipe that is basically cauliflower, chicken, chickpeas and rice. I could never make it the way it was supposed to be made, but I love the flavors. Over the years I’ve done different riffs on it, and of course, now rice is out. This time I just dumped everything into the slow cooker and let it go. In case you haven’t noticed I’m not big on precise recipes, I just don’t cook that way, but here’s the gist of it.
Chicken (today I used about 2.5# of skinless boneless chicken thighs)
Arabic Seasoning ( we make our own blend, but Garam Masala mixed with salt will work)
Cauliflower florets (used 1 whole very large one)
2 cans of organic garbanzo beans, drained and rinsed (yes I know beans aren’t Primal. Sue me)
1 box organic low-sodium chicken broth
Toss the chicken with the seasoning mix (I use a ratio of one Tbsp. per pound I of meat. My sister will tell you that’s wrong. It’s a matter of opinion). Dump in slow cooker. Add everything else. I cooked on high for about four hours, but do whatever you need to based on your cooker. Haven’t decided for sure yet if it needs a little quinoa or not, but I’m thinking not. At least not today.