SPD: Yeast Free Cauliflower Stir Fry

I'm having a weird deja vu this morning. I feel like I've already posted this recipe, so I went back through all my recipe posts to double check and I didn't find it...but I know I've at least edited these photos below before! And I couldn't find those either. This means there are only two possibilities, a) I'm losing my mind or b) I'm dreaming about the blogging process --editing photos, writing the post, etc. And if (b) is the correct answer, then (a) is also true.

So there you have it, I'm losing my mind. (Speaking of dreams, I used to have these terrible waitressing dreams back when I was a server...where everything would go wrong and I felt extremely frazzled and always cried. They were actually nightmares. But I digress...)

Before I made the transition to my yeast free lifestyle, I researched a ton of recipes that met the guidelines so that Steven and I would still be able to have a lot of variety in our meals. One thing I keep seeing was the use of cauliflower as a rice substitute. At first I was leery (a veggie in place of a grain?), but I must say that this is probably my favorite yeast free/Paleo recipe I've made to date!

Here is the original pin from Stir it Up!, using cauliflower as a substitute for rice in a yummy stir fry!

I didn't follow her recipe verbatim because I didn't have a lot of the ingredients on hand. I also added my own twist to this dish with chicken and red chili pepper flakes for some spice! So feel free to be creative as you want! It's a pretty basic recipe and impossible to screw up!

Ingredients:
2 chicken breasts, cooked
1 head of cauliflower, separated in florets
1 small onion, minced
1 large carrot, chopped
1 green pepper, chopped
2 tbsp coconut oil
2 tbsp gluten free soy sauce
1 tsp celtic salt
black pepper to taste
red chili pepper flakes (optional, only add if you want some heat to this dish)

Directions:
- Cut the chicken and set aside.
- Cut up the onion, carrot, and green pepper and set aside.
- Take the cauliflower florets and blend them in the blender until they resemble rice.
- In a large saucepan on medium high heat, add the coconut oil, onion, carrot, and pepper. Let cook for      about 5 minutes or until they start to get soft. Next, add the cauliflower and chicken. (You want the cauliflower to get soft too, but not too soft to the point where it's just mush.)
- Add the salt, pepper, and chili flakes. Mix it all together.
- Garnish with avocado, cilantro, and lime if you'd like and enjoy!

This stir fry was delicious! And with the heat from the chili flakes it actually resembled Thai food, which got me thinking that next time, I'm going to add some cashews and pineapple to this dish just like  my go to order at a local Thai joint we love! YUM!