This recipe is not an exact science, and seems to be best made with some experimentation and customization in mind! It's also a great use for leftovers or if you purchased a lot of organic cauliflower because it was on sale!
This is a recipe that best made when the cauliflower and chicken have been cooked the day before. I like to have gently steamed (if it were pasta we'd call it "al dente") cauliflower on hand in the refrigerator, so it is pretty common for me to have some steaming on the back burner while cooking something else for dinner. Then I will let it cool and place it in well-sealed glass containers in the fridge for the next day. This also allows you to really drain it well. Similarly, if organic chicken is on sale I will buy a lot of it, cook some for the day, then put some of it up for things like salads, collard wraps, etc. Chip up the cooked cauliflower either by hand with a very sharp knife (think "rice sized pieces" or a little larger) or gently pulse it a few times in a food processer to do the same thing.