3 chicken thighs (I used skinless and boneless), pounded to 1/4 inch*
3 cups sliced button mushrooms
1 small yellow onion, chopped
1 teaspoon garlic powder
salt and pepper, to taste
Cut cauliflower into florets and steam cauliflower. On the stove top or in the microwave. However you’d like. Steam until fork tender.
Place a large pan over medium-high heat. Add 2 tablespoons of fat to the pan. Sprinkle pounded chicken thighs with about 1/2 teaspoon of garlic powder, salt and pepper. Once pan is very hot, place chicken thighs in the pan. Cook thighs on both sides for 5-7 minutes, until browned and cooked through.
While chicken thighs are cooking, place another large pan over medium heat. Add 2 tablespoons of fat to the pan then add onions.
Once onions become translucent, add mushrooms along with 1/2 teaspoon of garlic powder and salt and pepper. Cook until mushrooms become soft, about 5 minutes.
While the mushrooms and onions cook, place soft cauliflower in a blendtec with a bit of salt and puree until smooth. I had to add a tablespoon of water to the cauliflower to help it puree.
Then just stack away: cauliflower, chicken and mushrooms and onions.
*I covered my chicken thighs with some plastic wrap and used a wooden spoon to beat the chicken thighs to 1/4 inch thick