Shaved Roasted Cauliflower with
​Blackened Chicken & Quinoa

I have made whole roasted cauliflower several times but I wanted to try a different method for dinner. After shaving a few slices on a mandoline slicer I placed the cauliflower on a sheet tray, sprinkled some salt and avocado oil on top and roasted it in a 400F oven for 45 minutes. This allowed the cauliflower to crisp up on both sides while keeping the stem tender. It was absolutely delicious and I thought it was beautiful as well after I plated it. It reminded me of the trees in the Fall season. 

I seasoned some thin sliced chicken breasts in paprika, oregano, salt and pepper. I seared it on high heat in a black skillet. The sauce is plain yogurt mixed with lemon juice, paprika, salt, pepper and a little sugar to balance the flavors.