Chicken with Cauliflower Rice

Preheat the oven to 190–195 °C and prepare a baking dish (approx. 30 cm × 25 cm).

Peel the onions and garlic, put them in a blender and roughly chop. Wash the cauliflower, divide into florets, add to the onions and garlic, and process everything together in the blender into fine, rice-like pieces. Finely chop the parsley.

Heat 3 tbsp rapeseed oil in a pan over medium heat. Add the cauliflower mixture and sauté for 5–7 minutes. Then stir in 50 ml water and the chopped parsley. Transfer the mixture to the prepared baking dish.