Prepare the cauliflower rice: Using 1/2 pound at a time, in a food processor fitted with the S-blade, pulse cauliflower florets until they resemble pieces of farfel, about double the size of rice grains. Transfer processed cauliflower to a bowl; process the next batch, continuing until all the cauliflower has been chopped.

Prepare the cauliflower farfel: In a skillet over low heat, heat one tablespoon oil. Add onion; sauté over low heat until golden brown.

Add chopped mushrooms; sauté until they release their liquid and cook down, eight to 10 minutes; the mushrooms will become crispy and browned. Transfer to a bowl.

In the same pan, heat one tablespoon oil over medium heat. Add half the cauliflower to the pan. Cover; cook the cauliflower for three to four minutes; stir. Uncover; cook for 12 to 15 minutes until lightly browned. Transfer to a large bowl.

Add remaining tablespoon oil to the pan; add remaining cauliflower; cook as above.

Combine cooked cauliflower with onions and mushrooms. Add spices and coconut aminos, if using. Serve warm or at room temperature.

Set out a baking pan.

Season capons with remaining 1/2 teaspoon salt, desired amount of lemon pepper and paprika (I like a generous amount of lemon pepper, mild on the paprika), rubbing it onto both sides of the chicken.

Stuff each capon with two to three spoons of farfel, depending on size of capon. Do not overstuff. Close capon; place seam-side down into prepared baking pan.

Prepare the Duck Sauce Swap sauce: In a small bowl, combine all duck sauce ingredients.

Coat capons generously with the sauce (about one heaping tablespoon per capon), cover, bake at 350 degrees Fahrenheit for an hour and a half, then raise the oven temperature to 400 degrees Fahrenheit and bake, uncovered, for 30 minutes or until golden to your preference.

If there’s extra farfel, scatter it underneath or serve around the sides with the gravy.