Step 1

Pre-heat oven to 425 degrees F.

Step 2

Cut off the bottom of the cauliflower stem.  Cut the head of the cauliflower in half down the center.  Cut two “steaks” about 1” thick from each half.  Reserve the rest of the head for another use.  (Tip: Run it through a food processor to make cauliflower rice.)

Step 3

Place the four steaks on a parchment-lined baking sheet.  Drizzle with EVOO and coconut aminos.

Step 4

Place the steaks in the oven, and set the timer for 10 minutes. When done, carefully flip them, and bake for another 10 minutes. Meanwhile...👇🏼👇🏼👇🏼

Step 5

Using a very sharp paring knife, or the wide side of a citrus zester, cut thin 2” strips of peel from the oranges.  (Zest only, no pith.)  Set strips aside.

Step 6

Chop the green onion tops to 2” pieces.

Step 7

Juice the oranges, and put juice in a small bowl.  Add to that baby food carrots, 1/3 cup coconut aminos, ginger, arrowroot, and sea salt.  Whisk.

Step 8

Cut chicken into 1” chunks.

Step 9

Heat oil in a large skillet over high heat

Step 10

Add chicken, orange peel and onion tops.  Sauté until chicken is done, about 5 minutes.

Step 11

Turn heat down to medium.  Add liquid mixture.  Heat through.

Step 12

Serve!  Place one steak on each plate, and top with chicken mixture.