Chicken Stroganoff with Cauliflower Risotto

 Serves 14

🌸Macros

Entire Recipe: 7571 calories, 157g/747g/398g. Per Serving: 541 calories, 11g/53g/28g. 

Ingredients:

• The meat from a 4-5 lb chicken that is leftover from making chicken stock. 
• 6 heads of cauliflower, grated
• 2 cups sour cream
• The juice of 2 lemons 🍋 
• 1/4 cup cider vinegar 
• 1+1/3 cup soy sauce
• 2 tbsp garlic 
• 1 bunch parsley, minced 
• 1 tbsp black pepper 
• 1/2 cup cooking wine (like Vermouth)
• 1 block or 8 oz parmesan, grated
• 1 stick butter 
• The stems from 2 lbs mushrooms (if using leftovers from Spinach Parmesan Stuffed Mushrooms)
• 8 oz frozen spinach, drained, chopped 

Directions:

1. In a large bowl, combine sour cream, soy sauce, wine, garlic, vinegar, lemon juice, and pepper. Stir well. 
2. Add chicken and marinate in the refrigerator for at least 1 hour. 
3. Fill a large pot with water and bring it to a boil over medium-high heat. 
4. Break up all of the cauliflower into florets, and drop them into the water as space permits, and boil them until tender (about 10 minutes). Make sure it’s soft, because you’ll need to be able to mix it with a hand mixer. 
5. Due to the quantity of the cauliflower, you may have to do this in multiple batches. 
6. Remove cauliflower with a slotted spoon, and transfer it to a mixing bowl. 
7. Melt the butter in the microwave for 1 minute, stirring halfway through. Stir again. 
8. Pour butter over cauliflower, along with chicken and marinade, and parsley and mushroom stems, and spinach and parmesan. 
9. Mix with a hand mixer until cauliflower is riced, and everything is combined. 
10. Divide among two 13x9 inch casserole dishes, and bake uncovered for 1.5 hours @ 350 degrees Fahrenheit, opening the oven every 1/2 hour to allow steam to escape. 
11. Allow to cool completely, then transfer to 14 storage containers and store in the fridge until ready to serve. 
12. When ready to serve, reheat in the microwave for 2 minutes, stirring once, halfway through.