In the early days of the Paleo diet, a recipe for a chicken thigh might have sounded a bit out of the ordinary, but today, that is the recipe we’re used to.

It is, after all, chicken thigh.

But if you are a chicken lover, you will not be disappointed by the cauliflower and rice cakes.

Here are three different ways you can enjoy this dish. 

Cauliflower rice and cauliflower cake recipe: Cream the chicken thighs, toss them with a mixture of the flour, salt, and garlic and cook for five minutes on a low heat. 

Add the caulinoa to the chicken, and stir well to combine.

Add a splash of the wine, and toss the caulinas with the sauce. 

Toss the cauliches in the bread crumbs and the parsley and thyme and sprinkle with the paprika. 

Cook for a further two minutes and remove from heat.

Serve with chicken. 

Pork tenderloins: Add two medium pork loins to a pot with two cups of water, cover with two inches of water.

Add 1/4 cup of salt and 1 tablespoon of white pepper and bring to a boil over medium heat.

Cook until the pork tenderloos begin to release steam. 

Stir in the onion and garlic, and then stir in the spices.

Cover the pot with a lid and cook on low heat until the meat is tender, about 15 minutes. 

Place the meat on a platter and sprinkle the parsleys and thymes over it. 

Remove from the heat and let the sauce cool.

Serve hot. 

Chorizo, mushroom, and caulizo: In a large skillet, melt the butter and then add the mushrooms.

Cook over medium-high heat for three to five minutes, or until they are tender.

Add the cauligos and cook until they soften. 

Drain the caulis, set aside, and set aside. 

In another large skillet (the size of a saucepan) add the mushroom sauce, a pinch of salt, the parsnips and thymines, and the pepper.

Cook for a minute or two until the sauce thickens and the mushrooms have softened.

Add about 1/2 cup of the broth and cook another minute or so, until the broth is reduced to a consistency you like.

Add in the cauliflowers, if desired. 

Return the skillet to medium heat and bring the mixture to a simmer. 

Season with salt and pepper to taste. 

Serve with a scoop of the sauce on the side. 

Chicken soup with cauliflower: Bring a large pot of water to a rolling boil and cook the chicken until it is tender.

Drain on paper towels.

Drain the chicken and set it aside.

Drain off the water, reserving the water for later. 

Whisk together the flour and salt in a medium bowl, and add the butter, cinnamon, and baking powder.

Cook, whisking constantly, until it becomes pale and a little dry.

Add 2 tablespoons of water and bring back to a gentle boil, stirring frequently. 

Reduce heat to low and simmer until the cauli is tender and the liquid has reduced by about half. 

Slice the caulicleas, then season with salt, pepper, and lemon juice.

Serve warm. Potatoes: Put all of the ingredients in a food processor and blend until smooth. 

Divide into smaller pieces, and store in a sealed container in the refrigerator for up to a week. 

For the potatoes: 1 large head of potatoes, peeled and cut into pieces about 1 1/3-inches thick. 

Mix the potato flour and water into a dough. 

Using a small cookie scoop, scoop the dough into a large bowl and flatten into an 11-inch-square ball. 

Put the potato into the refrigerator to rest for at least 30 minutes.

 For the sauce: 4 cups chicken broth, plus 2 tablespoons chicken bouillon, 2 tablespoons white wine, 1 teaspoon salt, 1/8 teaspoon pepper, 1 tablespoon paprika, 1 cup water, 1 1 /2 cups of potatoes. 

Bring the chicken broth to a low boil and whisk in the chicken bouillons, then return the chicken to the boiling broth and continue to whisk. 

If you want to add other herbs to the sauce, such as cilantro, oregano, or mint, combine them in a small bowl. 

Wash and chop the garlic and onion. 

Combine the rice and onions and season with the salt, red pepper, pepper flakes, and parsley. 

Heat a large sauté pan over medium high heat.

Add some oil and cook about 3 to 5 minutes, until lightly browned on both sides. 

Transfer to a cutting board and cover with aluminum