1 large onion, chopped, 1 head of cauliflower broken into pieces
2 small carrots, chopped
2 small stalks of celery, chopped
3 free range organic chicken breast grilled, chopped or shredded
1 cup frozen peas (thawed and drained)
1 cup organic heavy cream, warmed up, 2 TBSP homemade free range organic chicken stock (for a boost of flavor)
1 cup mozzarella cheese (optional)
1 TBSP Coconut Flour and 1 TBSP Almond Flour/Meal, Salt and pepper
1 – 2 tsp thyme
Saute onions until translucent (preferably in a Le Creuset, that can be transferred from stove to oven- available for purchase below)
Add carrots, celery, cook a couple minutes
Add chicken and cook a couple minutes, season with salt and pepper
Stir in heavy cream and bring to a boil
Stir a few minutes til it thickens up to a soupy consistency
Add chicken stock and 1 – 2 tsp thyme
While cooking and preparing the chicken vegetable mixture, work on the Cauliflower crust.
Break cauliflower into chunky pieces and steam until just tender. Put in the food processor with 2 TBSP Coconut oil and process until smooth.
Add pepper to taste. Mix in one egg and if you want to add one cup of mozzarella cheese.
Once it is all mixed in well add 1 TBSP Coconut Flour and 1 TBSP Almond Flour/Meal.
Pour Cauliflower mixture on top of the Chicken Mixture in the Le Creuset.
Bake at 350 degrees for 30 minutes or until the cauliflower topping light brown. I also sprinkled a little mozzarella cheese on top!
This was delicious! I will make this again with out the cheese!