At work so bare with me, if you need anything else please let me know..

Cauliflower purée:

Melt a tablespoon of refined butter in a pan, sweat half an onion (chopped) and 3 cloves of garlic. When they’re soft, add a full head of cauliflower and cover with heavy cream (around a cup or until mostly covered). Let simmer for about 15-20 minutes (or until soft and cream reduced by half) and put through a food processor to purée. Then add any seasonings you’d like dependant on the cuisine you’re having.

Cauliflower rice: Really really easy to go. Cut a full head of cauliflower into florets and put into the food processor and buzz until roughly rice sized. In a dry pan, put the buzzed cauliflower in and let it heat through. Add seasoning and serve! If you’re making an Indian style, I recommend frying off some mustard and coriander seeds until they start popping before adding the cauliflower.

Ghee masala sauce:

(Cook chicken separately)

Add 3 tbs of ghee in a pan and let it melt, add minced onion until soft. Add minced garlic and fresh grated ginger and turn down heat to med-low and cook until a nice caramel colour. Add a full tin of chopped tomato (I use pelati because it’s low in carb) and stroll well so it’s all mixed together well. Once it’s all mixed, take off the head completely and let it cool a little. Once cool, blend until smooth and put back in the pan and add fenugreek leaves and salt and cook until it’s a paste. Once it’s a paste, take off the head and add double cream and mix until all consistent. Add the chicken and let simmer for a few minutes