*Disclaimer* I made this recipe up. I saw a picture in a magazine but I didn’t get the actual recipe therefore this was an experiment. Please, adjust to your tastes!
I’ve expounded before why cauliflower is awesome. Here’s another recipe that I’ve tinkered with (and Steve thought was great, and that’s good enough for me). Here’s a great way to get a bunch of vegetables in one delicious meal.
1 large-ish head of cauliflower, chopped
2 yellow squashes, diced
2-3 carrots, diced
1 onion, diced
2-3 chicken breasts
Copious amounts of garlic
1 small can of tomato sauce
Italian seasoning (basil, oregano etc), salt and pepper
1. Get two large pots of water boiling. In one, dump the chicken breasts and poach them. In the other, toss in the chopped up cauliflower and cook until soft.
2. As those are cooking, chop up the carrots, squash and onions. Once the cauliflower is done (it’ll probably beat the chicken (depending on the thickness) by about 10 minutes) use either a blender or food processor and blend until smooth. If you like butter, add a tablespoon or so for flavor. Set aside.
3. Start heating a pan with oil in it and sautee the onions and garlic until they’re fragrant and translucent. While these are cooking, drain the chicken and start slicing it up in small chunks.
4. Add the squash and carrots to the sautee and cook another 3-5 minutes.
5. Toss in the chicken, tomato sauce and spices to the sautee. Turn down the heat and let simmer for about 5 minutes. Turn on the oven to 450.
7. In an appropriate size baking dish (depending on how much filling you have in the pan) dump the filling and cover with the cauliflower (like dough over a Shepherd’s pie)
8. Bake about 15 minutes.
9. Serve and enjoy!
Bam! Pretty simple, cheap and healthy meal!