Sprinkle chicken with plenty of sea salt and pepper. Heat fat in pan and add chicken to brown, 3 minutes both side. Transfer chicken to a plate.

Add fennel seed, onion, and fennel bulb. Saute about 5 minutes, as vegetables start to brown. Stir in tomato paste, if using.

Add bone broth, bring to boil, and stir up bits off bottom.

Return chicken to pan, bring to boil, reduce heat to medium, cover and simmer until chicken is no longer pink inside.

Place creamy cauliflower puree on two plates. Divide the chicken, and veggies with reduced broth, to each plate and season once more.

Note:

You may wish to serve this with some greens. Not because it isn’t delicious and nutritious on its own. But because it’s all so very white!! haha

Cauliflower Puree

Bring stock, milk and cauliflower to boil with some salt and pepper, reduce to simmer, and braise with lid on for about 20 minutes, until cauliflower is really soft. Drain but reserve 1/4 cup cooking liquid.

Place cauliflower and ghee, along with 2 Tbsp liquid into food processor and puree until creamy consistency.

Add more liquid if needed. Season with salt and pepper.