Thermomix Method:

1. Place cauliflower florets into TM bowl, and chop 10 sec/speed 5, or until ‘rice’ sized pieces. Place into Varoma dish, poking a hole in the centre to let the steam through. Set aside. Wash and dry TM bowl.
2. Place garlic, ginger, and chilli into TM bowl and chop 3 sec/speed 7.
3. Add onion and chop 2 sec/speed 5. Scrape down sides with spatula.
4. Add ghee or coconut oil and Quirky Cooking Butter Chicken Spice Blend (or listed spices) and cook 5 min/100/speed soft. Loosen mixture from sides and base of bowl with spatula.
5. Add coconut cream, lemon juice, tomato paste, salt and chicken to TM bowl. Place Varoma dish into position, and cook 25 min/Varoma/reverse/speed soft. Cauliflower rice will steam above, as butter chicken cooks below. Check cauliflower is cooked – if not, add another 5 mins/Varoma/reverse/speed soft.
6. Place cauliflower rice into a serving dish, and butter chicken into a separate dish.
7. Serve butter chicken and cauliflower rice with steamed vegetables or a salad.

Stovetop Method:

1. Process cauliflower in a food processor until chopped into rice sized pieces. Set aside.
2. Chop onion, garlic, ginger and chilli by hand, then saute in a heavy based saucepan with ghee or coconut oil, until soft.
3. Add chicken and Quirky Cooking Butter Chicken Spice Blend (or listed spices) and saute over high heat for 5-10 mins, until chicken begins to change colour. (It will finish cooking in the sauce.)
4. Add coconut cream, lemon juice, tomato paste and salt and reduce heat to med-low. Simmer gently over med-low heat, partially covered, for 20 mins or until chicken is cooked through and sauce is beginning to thicken. Stir now and then.
5. Meanwhile, fry cauliflower rice in a frying pan over high heat with some ghee or coconut oil over med-high heat for 15 mins or until cooked through.
6. Serve butter chicken and cauliflower rice with steamed vegetables or a salad.