​Ingredients:
​
- 2 heads of cauliflower (this is your corn)
- 2 Tablespoons olive oil
- 1 teaspoon garlic salt
- 1 bunch of cilantro, chopped
​- 1/4 Cup lime juice
​- 1 1/2 cups plain Icelandic Skyr or if you can't find that, full fat plain greek yogurt (this is the crema base)
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon paprika

Directions:

1. Chop the cauliflower into rough florets.

2. Toss the florets in a food processor.

3. Heat the olive oil and garlic salt in a frying pan

​4. Pulse the cauliflower into corn-kernel size pieces. Seriously, pulse it. Carefully. If you turn the processor on and walk away, you will end up with very sad paleo mashed potatoes.

​5. Add the cauliflower to the hot pan.

​​6. Cook the cauliflower, stirring frequently with a spatula or wooden spoon. This should take just under 5 minutes. Keep it al dente.

Notice the cauli will take on a bit of an ecru or mother of pearl tint once it is cooked.

​7. Put your cooked cauliflower in a large bowl. Add the skyr or yogurt and mix, then stir in the lime juice. This is going to create the tangy drema element of the street corn.

8. Mix in the salt and pepper

9. Next, stir in the cilantro

 Directions:
1. Put the oil in a large frying pan and turn the heat on high
2. Toss together the almond flour, salt, pepper, and half the nutritional yeast, combine well
3. Press each side of each chicken thigh into the flour mixture and place in pan.
4. Turn the heat down to medium.
​5. Cook each thigh about 5 mins/side. If the pan gets dry, add the 1/4 cup of wine or sparkling water.
​6. The coating will turn golden brown before the meat is cooked through, so look closely at the thighs before you determine they are done.
​7. Take the chicken out of the pan and set aside for the moment.

8. If you have a wooden spoon, scrape the yummy bits from the bottom of the pan before you make the sauce. If not, don't worry about it. People make a big deal about it, but it's all good.
9. Pour the broth, the juice of half the lemon, and the capers of tomatoes in the pan and bring it to a simmer.

10. Once it's simmering, add the other 2 tablespoons of nutritional yeast and stir well. This will help thicken the sauce. If you prefer it even thicker, consider tossing a teaspoon of arrowroot powder in. 11. Slice the remaining lemon half, then cut the edges from the slices.
12. Put the chicken thighs back in the pan and toss to coat them in the sauce.
13. Place lemon slices on the chicken and simmer a few more minutes to combine the flavors.
14. Enjoy!