Keto Chicken Tikka and Cauliflower Rice

The word “cauliflower” is derived from the Italian caoli fiori, meaning “cabbage flower”. White cauliflower is most common, though orange, purple, green, and brown cauliflowers also exist. Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin.

    This combination does not exist.

    Cumin Seeds 2.0 grams

    Cumin Seeds

    Coconut Milk 200.0 ml

    Coconut Milk

    Cauliflower 200.0 grams


    Coriander 0.5 grams


    Dairy Free Tikka Masala 75.0 grams

    Dairy Free Tikka Masala

    Dairy Free Chicken Tikka 175.0 grams

    Dairy Free Chicken Tikka

    • Time : 25.0 mins
    • |
    • Calories: 756.0 kcal
    • |
    • Protein : 34.0 g
    • |
    • Fat : 60.0 g
    • |
    • Carb. : 9.0 g
    : Your Kitchen Essentials
    Utensils: Pan x 2 |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Chicken: Take the chicken tikka pieces out of the fridge for at least 15 minutes prior to cooking. This brings them to room temperature and allows the meat to cook more evenly.

    Wash and dry the vegetables prior to chopping (as required):
    - Cauliflower: grate or chop and finely as you can. Use a paper towel to remove any excess moisture
    - Coriander: chop finely.
    : Cook the Chicken Tikka
    Heat some cooking oil in a pan. Once hot, add and start cooking the chicken tikka pieces. Allow them colour slightly before adding the tikka masala provided. Bring it to a boil then turn down heat and let it gently simmer for 15 minutes or until the tikka masala reduces by 1/2. Then add the coconut milk and let it cook for a further 5 minutes. Check and adjust the seasoning.
    : Make the Cauliflower Rice, Plate and Serve
    Heat some oil in a pot and then add in the cumin seeds and allow them to crackle. Now start sautéing the cauliflower. Set to a medium heat and cover the pan. The cauliflower “rice” should be done in 5-6 minutes. Season with salt and pepper.

    Plate and Serve:
    Plate the cauliflower rice and chicken tikka, garnish with coriander and enjoy hot.