Paleo Butter Chicken With Whole Roasted Cauliflower

This turned out really flavorful and certainly very filling!  We are big fans of Indian takeout, but on the Wahls Protocol eating out has proven treacherous.  I used the roasted cauliflower in place of Basmati rice and I really love the flavor the roasting added. It was also pretty quick to make.

Whole Roasted Cauliflower Directions: 
Before you start your Butter Chicken preheat oven to 400 F.  Brush whole head of cauliflower with extra virgin olive oil and sprinkle with sea salt, pepper and garlic powder.  Put it in a baking pan and put it in the oven florets up. Leave there until main course is complete, it should look golden and speckled brown all over when you take it out.  Chop into bite size pieces and ladle Butter Chicken over the top.

Butter Chicken Ingredients:
2 TBSP virgin coconut oil
1 medium yellow onion finely diced
2 cloves of garlic minced
3/4 TBSP grated ginger 
1/2 TSP tumeric
1 TSP chili powder
1/4 TSP cinnamon
1/2 TSP salt
1/4 TSP black pepper
1/4 TSP cayenne pepper (if desired)
1 can of diced tomatoes undrained
2 TBSP tomato paste
6 cooked chicken thighs shredded ( feel free to use grocery store rotisserie chicken, you can also throw raw chicken thighs into your sauce to simmer, you will just have to cook it longer until the chicken is cooked through.)
1 can of full fat coconut milk
1/4 cup of chopped fresh cilantro
Juice of one lime to taste ( add as much or as little as you like). ALWAYS TASTE AS YOU GO!

Directions:
Melt coconut oil on medium high heat, saute onions and garlic until they start to soften.  Add ginger, tumeric, chili powder, cinnamon, salt pepper and cayenne.  This step is really important. You need to cook down the onions and roast your spices thoroughly.  This is how your curry becomes a curry.  5 minutes should get you where you need to be, but use your eyes, if there are brown crusty bits on the bottom of your pan and your onions are brownish in hue, you are good to go.  Here is a pic.

Add in your tomatoes and tomato paste. Give it a good stir and scrape all the spices up off your pan to incorporate into the sauce.  Bring to a boil, cover and reduce to a simmer for 10 minutes.  I like to blend my sauce with an immersion blender after simmering to make it smooth but it isn’t mandatory.

Add in chicken and coconut milk to sauce  cook for a couple of  minutes to reheat. Remove from heat, add in cilantro and lime juice. Enjoy!

EASY Coconut Milk Recipe

With the massive amounts of smoothies being eaten at our house lately, we are going through boat loads of almond milk. It certainly isn’t light on the pocket book! I thought there had to be a more economical solution. Once again I turned to Pinterest and found this! It also led me to an amazing blog called Wellness Mama! This took no time to make (I actually made two batches with the same coconut) and it turned out just fine. It smells amazing! We are still drinking almond milk but we cut it with the coconut milk now. Wellness Mama says to strain it with a cheese cloth but my little sieve did just fine. I just squished the liquid out of the pulp with my fingers because I am impatient and don’t like to wait around. Click on the picture for the recipe!