Habanero and Green Chile Quail Breast Hash with Spanish-Style Riced Cauliflower

In a heavy-bottomed skillet over medium-high heat, sear the quail breasts for 3-4 minutes per side until deeply golden and just cooked through; remove and rest for 2 minutes.

In the same pan, add the Spanish-style riced cauliflower and the crumbled habanero-green chile meatballs. Sauté for 5-7 minutes, stirring occasionally, until the cauliflower is tender and the meat has warmed through, picking up the fond from the quail.

Slice the rested quail breasts into thin strips.

Plate the riced cauliflower mixture, topping with the seared quail breast strips. The dish should smell of charred chiles and warm aromatics. Serve immediately while piping hot.