For the Base:

• 1 large head cauliflower (or 6 cups pre-riced cauliflower for you busy folks)
• 2 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, diced
• 3 cloves garlic, minced (or 4–5 if you’re a garlic fiend like me)
• 1 red bell pepper, diced
• 1 cup mushrooms, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• Salt and pepper to taste

For the Sauce:

• 2 tablespoons olive oil or butter
• 3 tablespoons almond flour (regular flour works too!)
• 2 cups unsweetened almond milk
• 1 cup chicken broth, low sodium
• 1 tablespoon Dijon mustard (trust me on this one!)
• 2 cups fresh spinach, roughly chopped
• ¼ cup nutritional yeast (or ½ cup parmesan if dairy is your jam)

For Topping:

• ½ cup shredded mozzarella cheese (optional)
• 2 tablespoons chopped fresh parsley
• Red pepper flakes (for the heat-seekers)