Step 1

To make the cauliflower rice, cut the cauliflower into florets. Place in a food processor fitted with a grating blade and process until it resembles rice. You can also use the S blade or use a hand grater.

Step 2

Cut the chicken into about 1 inch (2.5 cm) thick slices. Dice the onion.

Step 3

Grease a skillet with half of the olive oil. Add the onion and cook on medium-high for about 5 minutes.

Step 4

Add the chicken and cook until browned from all sides.

Step 5

Add the cajun seasoning, canned tomatoes, salt and pepper. Cover with a lid and cook on medium for 6 to 8 minutes.

Step 6

Pour in the whipping cream and cook for another 5 to 7 minutes until thickened. Remove from the heat and keep warm.

Step 7

To cook the cauli-rice, grease another skillet with the remaining olive oil. Once hot, add the cauli-rice and cook on medium-high for 5 to 7 minutes. Season with salt and pepper to taste and take off the heat. Stir in the chopped parsley.

Step 8

Serve with the creamy cajun chicken and optionally sprinkle with more parsley. To store, let it cool down and transfer to a container. Store in the fridge for up to 4 days.