Moroccan Casserole

I add more seasoning, fresh chopped tomatoes and Kalmata olives (chopped or halved) and only use organic boneless breasts. You can use a box grater for the cauliflower.

Denise's Recipe of the Week.

Ingredients

 * 1 head cauliflower
 * 2-3 pounds of chicken
 * 2 tablespoons butter
 * 1 onion, finely chopped
 * 2 tablespoons ginger root, finely chopped or grated
 * 2 garlic cloves, finely chopped
 * 3 carrots, peeled and sliced
 * 2 teaspoons cumin
 * 1 teaspoon paprika
 * 1 teaspoon coriander
 * 1/2 teaspoon turmeric
 * 1/2 teaspoon cinnamon
 * 1/4 tsp cayenne (optional – the other spices will already add a bit of spiciness to the dish, so only add the cayenne if you want a really spicy dish)
 * 1 red pepper, cut into thin strips
 * 28-ounce can of diced tomatoes (do not drain)
 * 1/2 cup minced parsley or cilantro
 * 2 tsp salt
 * 1 lemon

Directions
The base of the casserole is cauliflower grated into a rice-like texture. Chop the head of cauliflower into small pieces. Push the pieces through a food processor using the grating blade. Spread the grated cauliflower out in a 9×13 rectangular baking pan. 
 * 1) Preheat oven to 375.
 * 1) Salt and pepper the chicken. Melt 1 tablespoon of butter in a deep pan over high heat. Add the chicken, browning well, about 3-5 minutes a side.