400 whole cauliflower, broken into sharp florets
300 whole peeled carrots, cleaned and chopped
3 cloves garlic, peeled and minced
1 cup grated Parmesan cheese
1/2 cup chicken broth
1/4 cup chopped red bell pepper
salt and pepper to taste
1 cup raisins
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
In a blender or food processor, puree cauliflower and carrots, minced garlic, 1/2 cup Parmesan cheese, chicken broth, 1/4 cup fresh red pepper, salt and pepper. Transfer to the prepared baking dish.
Bake uncovered in the preheated oven 30 minutes, until tender and browned.
To make the sauce, whisk together all creamy sauces.
To make stuffing, combine chicken, cream of mushroom soup, lemon peppers, cream, milk and raisins.