This is supposed to be a vegetarian dish but I added chicken to increase the protein levels.  Roasting really makes a difference with the flavour so worth the effort!

Makes 8 serves  

Approx. 500kJ, 13g protein and 4g carbs per serve

Ingredients

1 cauliflower head – florets divided

1 large onion, chopped

2-3 cloves of garlic, chopped

500g chicken

4 cups vegetable or chicken stock

2 tbspn cream (or butter)

1 tbspn lemon juice

sprinkle of nutmeg

1. Drizzle olive oil over cauliflower florets, season with salt and pepper, then roast at 180°C until toasted and caramelised on the edges (20-30mins)
2. Heat oil and fry onions and garlic over med heat until onion becomes translucent.
3. Add chicken and brown
4. Add broth then roasted cauliflower and simmer for 15-20 mins
5. Add cream or butter to give a rich creamy flavour, then lemon juice (sounds weird but the lemon juice actually makes it sweet)
6. Sprinkle with nutmeg, salt and pepper to taste then blend

Adapted from www.cookieandkate.com