Serves 3

1lb. of ground chicken

1 can of fat free cream of chicken (choose mushroom, celery etc.)

1 medium head of cauliflower

1 tsp of olive oil

1/4 tsp salt, pepper (for chicken)

1/2 tsp each of garlic powder, paprika (for chicken)

1/4 cup of low sodium beef broth

Preheat oven to 400 degrees

Remove leaves from cauliflower, cut into 3 slices, about 3/4-1" inch thick. brush with the 1 tsp of the oil, sprinkle with a a few pinches of salt, pepper, and garlic powder Place in oven for 30 minutes or until fork tender.

While that's cooking, brown chicken in a 12" nonstick skillet, season with salt, pepper, paprika and garlic powder. Once chicken is cooked add cream of whatever you chose and the beef broth, stir to combine and bring to a boil and let boil for about 5 minutes. Turn to low and continue to cook stirring occasionally until cauliflower is ready.

Spoon chicken gravy over cauliflower to serve.