8 cloves garlic, peeled, each 7 1/2 inches long
2 tablespoons olive oil
1 (2 ounce) package dry Swiss cheese soup mix
2 onions, chopped
1 cup water
2 pounds mostly frozen cauliflower
1 cup salt-free water
1 pound extra-virgin olive oil to coat
4 tablespoons chopped fresh basil
salt, to taste
Shred cauliflower and set aside.
Melt most of the butter in a large skillet over medium heat. Sear bottom side of chicken in hot butter until all the liquid is stripped from the mixture, 2 cup at a time. Reduce heat to medium and add cauliflower mixture, 1/3 cup at a time. Continue until the vegetables are tender, 6 minutes. Simmer 5 to 10 minutes, until all the starch has absorbed. This removes excess moisture from the vegetable and is ideal when simmering the veggie mixture over low heat; just before serving.
Add reserved chicken through pot, salt and 10 tablespoons basil; simmer all the vegetables for 5 to 10 minutes, then spoon over flat bread for layers. Enjoy!
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