5 Ingredient Monday: Seared Chicken Thighs over Cauliflower Puree

5 from 6 reviews


  • 1 large head of cauliflower, cut into florets
  • 4 tablespoons of fat, divided (coconut oil, ghee, butter, bacon fat, etc.)
  • 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


  1. Cut cauliflower into florets and steam cauliflower. On the stove top or in the microwave. However you’d like. Steam until fork tender.
  2. 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.
  3. While chicken thighs are cooking, place another large pan over medium heat. Add 2 tablespoons of fat to the pan then add onions.
  4. 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.
  5. 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.
  6. 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

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