Artichoke Spinach Stuffed Chicken with Mashed Cauliflower

Ingredients

• 1 large head Cauliflower (About 2 lbs or 900g, cut into florets)
• 4 tbsp Unsalted Butter (Cut into pieces)
• 2 oz Cream Cheese (Full-fat, softened)
• 0.25 cup Heavy Cream
• 2 cloves Garlic (Minced)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Chives (Chopped, for garnish)

Instructions

1. 1

   Prepare the Cauliflower

   • Wash the cauliflower head thoroughly. Remove the outer leaves and the tough central core.
   • Chop the cauliflower into uniform, medium-sized florets to ensure even cooking.
2. 2

   Steam the Cauliflower

   • Place a steamer basket in a large pot with about 1-2 inches of water, ensuring the water level is below the basket.
   • Bring the water to a rolling boil over medium-high heat.
   • Add the cauliflower florets to the steamer basket, cover the pot, and steam for 10-15 minutes.
   • The cauliflower is ready when it is very tender and can be easily pierced with a fork.
   • Drain the cauliflower extremely well. You can even pat it dry with paper towels to remove all excess moisture, which is crucial for a creamy, non-watery mash.
3. 3

   Blend the Ingredients

   • Transfer the hot, well-drained cauliflower to the bowl of a food processor or a high-powered blender.
   • Add the unsalted butter, softened cream cheese, heavy cream, minced garlic, salt, and black pepper.
   • Secure the lid and blend on high for 1-2 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy.
   • Be careful not to over-blend, as this can make the texture gummy.
4. 4

   Garnish and Serve

   • Taste the mash and adjust the seasoning with more salt and pepper if needed.
   • Transfer the mashed cauliflower to a serving bowl.
   • Garnish with freshly chopped chives and serve immediately while hot.