1 small onion, chopped
2 cloves garlic, minced
1/2 tsp Celtic sea salt
3/4 tsp black pepper
1 pinch white pepper
2 cups cauliflower florets
2 cups chicken broth
1 Tbsp Dijon mustard
2 Tbsp nutritional yeast
1 tsp apple cider vinegar
juice of 1/2 lime
1 tsp capers
8 oz mushrooms, sliced
1 lb chicken, cooked and chopped
1/4 cup fresh parsley for garnish
In a medium saucepan add onion, garlic, salt and pepper
Cook over medium heat for one or two minutes, until fragrant and slightly softened
Add cauliflower and continue cooking for 1 – 2 minutes
Add chicken stock, cover and bring to boil
Lower heat and continue cooking until the cauliflower is tender about 5 – 7 minutes
Meanwhile, cook the mushrooms in a large skillet until golden
Add chicken and continue cooking until heated through. Reserve.
Ladle the cauliflower mixture into your blender
Add Dijon mustard, nutritional yeast, apple cider vinegar and lime juice and process on high speed until smooth and silky inconsistency.
Add capers and pulse just to mix them in and break them down slightly.
Pour cauliflower mixture over reserved chicken and mushrooms and simmer over low to medium heat.
Garnish with chopped fresh parsley
NOTES 1 serving = 4 oz protein, 1 cup vegetable