You can use any protein to top the dish, we marinate our chicken for at least 2 days, with lemon, olive oil, and herbs.
Cauliflower rice
2 heads of cauliflower cleaned of outer leaves. Rough chop the cauliflower heads and use a food processor to chop fine (or chop with a knife very fine)
Put a pot with water on stove and boil water, once boiling add finely chopped rice and cook 2 min. then strain and cool. The cauliflower can be used or stored for later.
To cook take a sauté pan and heat with extra virgin olive oil once hot add blanched cauliflower sauté with salt, pepper and chopped parsley (you can add a squeeze of fresh lemon if desired).
Hummus
3 16 oz cans garbanzo beans drained
½ cup lemon juice
2 tbs salt
Pinch cayenne
Pinch white pepper
¼ cup extra virgin olive oil
¼ cup water
Working in small Batches, blend all ingredients using a blender until smooth adjust seasoning.
Pickled cucumber
1 cup sugar
4 cups white balsamic
3 tbs salt
1 large English cucumber
Slice cucumber thin. Mix all other ingredients into a bowl and whisk until sugar is dissolved. Then pour over cucumbers and refrigerate for 24 hours.
Goddess sauce
2 cups chopped parsley
½ cup mint chopped
¼ cup white wine vinegar
½ cup extra virgin olive oil
Pinch black pepper
Pinch chili flakes
Season with salt
Chop parsley and mint very fine then add all remaining ingredients and adjust with salt.
Pickled red onion
1 cup sugar
5 cups red wine vinegar
5 tbs salt
4 med red onions
Slice red onions very thin. Mix all other ingredients into a bowl and whisk until sugar is dissolved. Then pour over onions and refrigerate for 24 hours.