1 Head of cauliflower

1 tablespoon of unrefined coconut oil

2 cups cooked organic free-range chicken shredded

10 stalks of asparagus, cut into bite size pieces

3/4 teaspoon turmeric

1/2 teaspoon cumin

1/2 teaspoon sea salt

1/4 teaspoon ground pepper

1/2 teaspoon cinnamon

1/2 teaspoon chopped fresh ginger. I usually put more in

3/4 cup bone broth or vegetable  broth

3/4 cup full fat coconut milk (unsweetened)

Fresh cilantro to garnish on top

Wash and break apart cauliflower into florets. Heat coconut oil in large pan over medium heat. Put cauliflower, cooked chicken, asparagus in pan and saute for 2-3 minutes. Add turmeric, cumin, salt, pepper, cinnamon, and ginger and stir to blend spices. Reduce heat to simmer covered for about 5 minutes.

Recipe from The Autoimmune solution by Amy Myers