Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
For the Cauliflower Cream Sauce (this is a half batch of the original --make a whole batch if you like things saucier or want additional sauce to serve with an added starch. I included the halved portion for ease of importing the recipe if you're a macro-counter.)
About 1/2 head of caulifloweror one 10 oz bag of florets
4cupschicken stockor enough to cover cauliflower in pot- only 1/2-1 cup added in sauce later
4clovesgarlicI use frozen dorot cubes
1/4cupmilkI used fat free fairlife milk- best macros but it hardly matters in such a small quantity.
1tspcurry powderoptional if you like the flavor. I LOVE it, but Ross doesn't, so I just sprinkled a bunch on my portion.
20ozbroccoli florets cooked according to package.I just buy the fresh in bags you can throw in the microwave.
2ozsharp sheddarI used a yummy onion and chive one from Trader Joes (You could double the cheese and only add a few more grams of fat to each portion- if a portion is about 1/6th of a 9x13. If you've got room, that would of course be all the yummier! Of course you could use low fat if you like that too. I wanted something with more flavor.
1large sandwich roll or any white bread chopped or broken into big bread crumbs- about 2 cupsI used a 90 g bolillo roll
Make your Cauliflower Cream Sauce
Bring 4 cups chicken broth to a boil in a large pot (or enough to cover the cauliflower). Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
While the cauliflower cooks, sauté the garlic and butter in a large nonstick skillet over LOW heat. Cook for several minutes until the garlic is soft and fragrant but not brown. You don't want it bitter! Remove from heat and set aside.
Use a slotted spoon to transfer the cauliflower pieces to your blender. Add 1/2 cup of the hot chicken broth, the sautéed garlic/butter, salt, pepper, curry, lemon and milk. Blend or puree for a few minutes until the sauce is very smooth. You can add more broth or milk depending on how thick you want the sauce. I prefer at least another 1/2 cup broth. Discard remaining broth. Set sauce aside.
** UPDATE-- I've gotten lazy and it's working: You can also just steam your cauli in a bag, whether you buy fresh or frozen, florets or even riced. I just steam in the bag as directions allow so it's nice and soft... then throw it in the blender with my sauteed butter and garlic... and the rest of the ingredients. Just 1 cup of chicken broth! So easy! For the Divan
Preheat oven to 350 and spray 9x13 with nonstick cooking spray
Combine cooked broccoli (I salt it a little), chopped cooked chicken (you could also use shredded rotisserie chicken), and cauliflower cream sauce in a large bowl so everything gets coated (or do it directly in your pan if you can handle stirring there!)
Sprinkle with *2 oz grated cheese (56g), and top with bread crumbs.
Spray the top of the breadcrumbs with a mist of cooking spray, and sprinkle with kosher salt.
Bake for 35 minutes uncovered.
I made a WHOLE batch of cauliflower sauce (and this is a half). I used half the batch in our divan and that was perfect for us. But it wasn't super saucy like a classic divan filled with sour cream and mayo. If you want it to be saucier, double this batch or reference the original over here. And then use as much as you see fit. Maybe even all of it! Especially if you're serving it over a grain. Or make the whole batch and use only half of it for easy logging (if you log this directly from MFP the macros account for the recipe as is) ...and then if needed, you can spoon more sauce over your serving and estimate a few more macros. It's so light! For 100 grams of cream sauce, mine came to 2.9c/1f/1.7p. You also have the option in MFP to log just the "Lillie Eats and Tells Cauliflower Cream Sauce.)
My kids ate it over pasta, and I had mine with cauliflower rice. So comforting and nostalgic!