-
Preheat oven to 400 degrees F.
-
In a pot, add the cauliflower and just about cover florets with water.
-
Cook until the cauliflower can be pierced with a fork.
-
Meanwhile microwave the broccoli for 4 minutes.
-
Add broccoli and chicken to a large bowl.
-
When the cauliflower is done, strain but save the water in case your sauce is too thick.
-
Add the cauliflower, olive oil, nutritional yeast and spices to a high speed blender and blend until smooth. You may need to add a bit of the cooking water to thin it out. You want it to be the consistency of a sauce and not mashed potatoes.
-
Mix the cauliflower cream with the chicken and broccoli and spoon into a baking dish.
-
Top with shredded cheese and bake for 20 minutes.