Cauliflower Cheese Mash : Halve the cauliflower through the stem. Remove the core from each half. Finely chop the cauliflower head into small florets.
Place cauliflower florets in a steamer basket over boiling water, cover and steam until very tender (approximately 15 minutes) or microwave the florets in a bowl with ¼ cup water, for approximately 5 minutes.
Transfer half the cauliflower to a food processor; cover and blend on medium.
Add in cheese, butter, salt, and black pepper and then add the remaining cauliflower.
Blend to your desired texture.
Pan Fried Chicken Breast : Sprinkle chicken with 1/2 teaspoon pepper and 1/4 teaspoon salt.
Sieve the almond flour and Psyllium husk through a fine sieve and mix well.
Place 2 tablespoons of the flour mix in a shallow dish.
In a bowl, make a mix of eggs, milk and chilli powder.
Whisk it gently.
Dredge the chicken breasts in flour and then in the egg mix. Repeat for one more time and dust away the excess flour.
Heat a large skillet over medium-high heat. Add olive oil
Add chicken to pan; cook 5 minutes on each side or until done.
Remove chicken from pan and place it on an absorbent paper.
Pan Gravy : On the same pan, add the butter and scrape off any residue left after frying the chicken.
Add the chopped garlic and chillies and stir well.
Add the flour mix and keep stirring continuously so that no lumps are formed.
Add the chicken stock when the flour starts to brown slightly and bring it to a boil
Now add the remaining egg and milk mix and whisk it to smooth texture.
Adjust the seasoning as you go along, adding more salt and black pepper as needed.
Mint Garnish : Plate the cauliflower mash, chicken breasts, and pour over with gravy. Add mint garnish as desired.
