Cauli-sotto - Cooking, Coaching & Conversations with Dr Lucy Burns

Tonight on cooking, coaching & conversations Dr Lucy is throwing together a delicious weeknight meal using cauliflower rice - cauli-sottto! This meal is very flexible as you can use whatever protein or veggies you have on hand.

Ingredients

• goats or feta cheese
• cherry tomatoes
• mushrooms
• whole garlic cloves
• olive oil
• Mingle Seasoning tangy zataar 
• chopped onions (we use frozen)
• butter
• bacon, chopped
• chicken thighs, chopped
• cauliflower rice (we use frozen)
• salt
• baby spinach leaves
• parmesan cheese, grated
• cream

Instructions

1.  Place your goat or feta cheese in a baking dish and add the tomatoes, mushrooms, garlic, a drizzle of olive oil and a sprinkle of the zataar seasoning.
2. Bake the cheese in the oven until the veggies are cooked.
3. While the cheese is baking, heat a large pan on the stove and add some olive oil or butter.
4. Add in the chopped onions, bacon and chicken. Stir and allow to cook.
5. Once the chicken is cooked, add in the cauliflower rice and some salt.
6. Once the cheese and veggies in the oven are cooked, remove them from the oven and mash them together to create a creamy sauce.
7. Add the cheese & veggie sauce to the cauliflower mixture with some cream and stir to combine.
8. Stir through some baby spinach leaves and grated parmesan.