Cut cauliflower into large florets and begin steaming cauliflower until fork tender.
Turn oven on to 400
Heat a large frying pan on medium high and add gut healthy fat (either coconut oil, lard, or butter)
In the mean time, generously sprinkle both sides of chicken with garlic powder and Celtic Sea Salt
Sear one side until browned and then the other side. Place into heated oven for 10 minutes.
As chicken is cooking, heat another large frying pan. Place sliced mushrooms into pan, begin to brown, then add onion. Continue sauteeing until browned and somewhat carmelized.
As mushrooms and onions are cooking place steamed cauliflower into a blender with a couple tablespoons of water, butter or ghee, Celtic Sea Salt and black pepper. Blend until just smooth. DO NOT over blend. It can become too soft like baby food. Yuck! It's amazing, just at the right consistency. So pay close attention and stop blending right when chunks are blended.
Chop the green onion
Layer cauliflower, then chicken, mushrooms and onions and lastly green onion.
Enjoy!
Notes
I serve this with a side of fresh sauteed green beans with garlic and Bragg's Amino Acids.
Recipe by Sharla Ember at https://sharlaember.com/seared-chicken-thighs-cauliflower-puree/