Preparation Time: 15minutes
Cook time: 25minutes
Serves: 2

 Cauliflower Cheese Mash

 Ingredients

• 1 head of cauliflower (approx. 750g)
• 2 slices of regular cheese
• 10 g butter
• Sprig’s Celery Sea Salt
• Sprig Six Pepper Medley

Method:

• Halve the cauliflower through the stem. Remove the core from each half. Finely chop the cauliflower head into small florets.
• Place cauliflower florets in a steamer basket over boiling water, cover and steam until very tender (approximately 15 minutes) or microwave the florets in a bowl with ¼ cup water, for approximately 5 minutes.
• Transfer half the cauliflower to a food processor; cover and blend on medium.
• Add in cheese, butter, salt, and black pepper and then add the remaining cauliflower.
• Blend to your desired texture.

Pan Fried Chicken Breast

Ingredients

• 2 boneless chicken breast halves
• 1 teaspoon freshly groundedSprigSix Pepper Medley
• 1/4 teaspoon SprigCelery Sea Salt
• 4 tablespoon almond flour and 1teaspoon Pysllium husk
• 2 tablespoons light olive oil,
• 3 tablespoon whole milk
• ½ teaspoon chilly powder
• 2 eggs

Method

• Sprinkle chicken with 1/2 teaspoon pepper and 1/4 teaspoon salt.
• Sieve the almond flour and Psyllium husk through a fine sieve and mix well.
• Place 2 tablespoons of the flour mix in a shallow dish.
• In a bowl, make a mix of eggs, milk and chilli powder.
• Whisk it gently.
• Dredge the chicken breasts in flour and then in the egg mix. Repeat for one more time and dust away the excess flour.
• Heat a large skillet over medium-high heat. Add olive oil
• Add chicken to pan; cook 5 minutes on each side or until done.
• Remove chicken from pan and place it on an absorbent paper.

Pan Gravy

Ingredients

• 6 pods of garlic (finely chopped)
• 4 green chillies (finely chopped)
• 10g butter
• 2 tablespoon of the flour mix
• 1 cup of chicken stock
• Remaining egg milk mixture (from the previous steps),
• Sprig’s Celery Sea Salt
• Sprig’s Six Pepper Medley

Method

• On the same pan, add the butter and scrape off any residue left after frying the chicken.
• Add the chopped garlic and chillies and stir well.
• Add the flour mix and keep stirring continuously so that no lumps are formed.
• Add the chicken stock when the flour starts to brown slightly and bring it to a boil
• Now add the remaining egg and milk mix and whisk it to smooth texture.
• Adjust the seasoning as you go along, adding more salt and black pepper as needed.

Mint Garnish

• 6 to 8 sprigs of mint leaves finely chopped
• 3 pods of garlic finely chopped
• 1 green chilly finely chopped
• 1 tablespoon lemon juice
• 2 tablespoons extra virgin Olive oil
• 1 teaspoon Sprig’s Roasted Chilli Oil
• Sprig’s Celery Sea Saltto taste

Plate the cauliflower mash, chicken breasts, and pour over with gravy. Add mint garnish as desired.

Recipe and Photographs Courtesy: Antara Boruah (Choukascribbled)