- 2 teaspoon coconut oil
- 2 garlic cloves, chopped
- 2 small onions, diced
- 2 ribs celery, diced
- 2 carrots, diced
- 500 grams chicken (approximately 2 half-breasts, 1 whole breast)
- 1 head cauliflower (approximately 3 cups florets)
- 3 cups gluten-free chicken stock
- ½ teaspoon onion salt
- 6 tablespoons coconut flour
- 1 egg
- ¼ cup room-temp coconut oil
- 1 tablespoon hot reserved cauliflower broth
- 2 tablespoons egg white
- Preheat oven to 350F.
- Add the coconut oil, garlic, onions, celery and carrots to a large frying pan. Saute on medium heat while you cut up the chicken breasts into small, bite-sized pieces.
- Add chicken to the pan. Cover and cook until no longer pink, about 10 minutes.
- Remove the cover and cook for 2 minutes to allow the juices to boil off. If there are still juices, drain and replace in pan. Set aside.
- Meanwhile, add cauliflower, chicken stock and onion salt to a large saucepan. Bring to a boil, reduce heat to simmer and simmer for 15 minutes, or until cauliflower is very tender.
- Drain the cauliflower, reserving the liquid in a separate bowl.
- Add ? cup of reserved liquid to the jug of your high-powered blender with drained cauliflower. Blend until very smooth.
- Pour cream sauce over cooked vegetables and meat. Stir to combine, then transfer to 6 small ramekins.
- Meanwhile, prepare the pastry by adding coconut flour, egg, and coconut oil to your stand mixer, or to a bowl and mix with a hand mixer.
- Once mixed well, add hot reserved cauliflower broth. This will help melt the coconut oil completely.
- Separate the dough into 6 equal parts. Taking one part at a time, transfer to a piece of parchment paper, cover with a second piece of parchment and roll until about ?-inch thick. Cut a circle out of the rolled dough, I used a drinking cup. And carefully peel from the parchment, transferring to the tops of the ramekins. Poke the top with the end of a fork. Repeat with remaining dough.
- When complete, place ramekins on a large baking sheet, brush the egg whites over top, and bake in preheated oven for 30 minutes, or until tops are golden and crisp.
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Can it be frozen: I haven’t tried it (because we ate them up too quickly!), but I think it would work!
Eggs: are required in this recipe because coconut flour was used.
Pastry: I am sure that this recipe would work with a different pastry on top. Feel free to use whatever recipe would work for you and your family.
Nutrition Information Per Serving
- Calories: 320
- Calories from Fat: 140
- Total Fat: 15.5
- Saturated Fat: 11.3 g
- Cholesterol: 91> mg
- Sodium: 591 mg
- Carbs: 14 g
- Dietary Fiber: 6 g
- Net Carbs: 8 g
- Sugars: 5.2 g
- Protein: 29.8 g