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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked cauliflower in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid cauliflower, tap it and change its rating to Red.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Spread on a clean kitchen towel and press firmly to remove excess moisture.
Pat the chicken thighs dry with paper towels and season both sides with ½ tsp salt. Heat 1 tbsp coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs smooth-side down and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan.
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