1. Place the cauliflower in a steamer basket over boiling water and cover. Steam for 10 to 15 minutes or until very tender. Transfer the steamed cauliflower and 1/4 of the broth to a food processor or blender and process until desired texture. Set aside and keep warm.
2. Toss the chicken in a bowl with the arrowroot powder making sure each piece of meat is completely covered. Set aside.
3. Warm half of the oil in a large pan over medium-high heat. Add the chicken and cook for four to six minutes, stirring occasionally, or until the chicken is cooked through. Set aside.
4. Using the same pan, add the remaining oil and mushrooms. Cook for four to six minutes, continuously stirring. Add the garlic and sauté for one more minute.
5. Add the remaining broth, apple cider vinegar, coconut aminos, and coconut cream, if using. Add the cooked chicken and stir to combine. Simmer for two minutes, or until slightly thickened.
6. Divide the cauliflower mash evenly between bowls. Top with the chicken and mushroom mixture and enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately two cups.
More Flavour
Add thyme, Worcestershire sauce, white wine, and/or salt and pepper. Use Greek yogurt or sour cream instead of coconut cream.
Additional Toppings
Fresh parsley.