Grilled Chicken and Cauliflower Garlic Mash

Grilled Chicken with Cauliflower Mash 6

Who doesn't love mashed potatoes? I know I do. They are so fluffy and have a comforting factor to them. But, unfortunately, mashed potatoes aren't the healthiest pick. Change up your standard mashed potato side with this Paleo-friendly twist on this comfort food classic.

Last night for dinner I made a grilled chicken with creamy mashed cauliflower. This decadent-tasting side dish has that texture you're craving, reminiscent of the traditional favorite. The great thing is that mashed cauliflower is low-carb, unbelievably delicious and easy to make. Since the cauliflower has a much quicker cook time than potatoes, this whole recipe comes together in 30 minutes.

Pairing the cauliflower mash with grilled chicken is a match made in food heaven.  The orange and lemon juice, ginger and tarragon fill the chicken with flavor while it's marinating, ensuring tender, juicy results.

Grilled Chicken with Cauliflower Mash 4
grilled-chicken-with-cauliflower-mash-2.png
Grilled Chicken with Cauliflower Mash 3

What You'll Need

For the cauliflower mash:
1 cauliflower head, cut into florets
1 tablespoon extra virgin coconut oil
Sea salt
Pepper
1 teaspoon red chili flakes
3 garlic cloves

For the chicken:
1/2 cup lemon juice
1/2 cup orange juice
1 tablespoon grated ginger
1 tablespoon chopped tarragon
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cloves garlic, finely chopped
4 skinless, boneless chicken breast halves
 

What You'll Need To Know

For the cauliflower mash:
Preheat oven at 450 degrees F.

In a large mixing bowl mix together the cauliflower florets with garlic, salt, pepper, red chili flakes, and coconut oil.

Transfer to a large baking sheet and place in oven to roast for 25 minutes.

Remove from oven and transfer to a food processor, and blend until smooth.
 

For the chicken:
While the cauliflower is roasting, in a wide, shallow dish, stir together lemon juice, orange juice, ginger, tarragon, salt, pepper, and garlic.

Add chicken, turn to coat, cover, and refrigerate, turning occasionally, for 2 to 3 hours. (This can be done the night before)

Prepare a fire in a grill or electric grill. Position the oiled grill rack 4 to 6 inches above the fire.

Remove chicken from marinade and pat dry; reserve the marinade.

Arrange chicken on the rack and grill, turning two or three times and brushing with the reserved marinade, until chicken is no longer pink in the middle, 15 to 20 minutes.

Serve on a plate and enjoy!

Recipe makes 4-6 servings.