Ingredients

The following ingredients have 7 Servings
  • 1 cauliflower
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • Sea salt and black pepper
  • 1 teaspoon dried oregano
  • 7 tablespoons olive oil divided
  • 2 medium sized chicken breasts (about 1lb)
  • 2 cups garbanzo beans drained and rinsed
  • 3/4 cup chopped cilantro
  • 3 teaspoons fresh finely chopped thyme
  • 2 tablespoons balsamic vinegar
  • 5 tablespoons extra virgin olive oil
  • 1/4 cup shredded fresh basil leaves
  • Salt and black pepper
  • 1 teaspoon white wine vinegar

Instruction

  • Preheat the oven to 375 degrees F.
  • Chop the cauliflower into 8 pieces and carefully slice out the center core parts.
  • Grate each cauliflower piece onto a large baking pan or into a large bowl.
  • Once the cauliflower has been completely grated, add the cumin, garlic powder, salt, pepper and oregano to it and mix well. Add 3 tablespoons of the olive oil and mix again.
  • Lay the cauliflower onto a lined baking tray and bake in the oven for 15 minutes. Make sure to give it a mix after 10 minutes.
  • Once the cauliflower is done let it cool in the fridge or at room temperature.
  • Rub the chicken with a tablespoon of olive oil and season with your favorite rub.
  • Grill until no longer pink in the middle. Set aside.
  • Heat the remaining 3 tablespoon of olive oil in a pan and add the garbanzo beans.
  • Saute over a medium-high heat until you see them turn golden and blister.
  • Transfer to a paper towel.
  • Place the cooled cauliflower rice in a large bowl and add the chopped cilantro, 1 cup of the garbanzo beans and chopped thyme.