Feeds 3-4 people

Ingredients
For the Puree
1 medium head of cauliflower
2 Tbsp Heavy Cream
1 Tbsp Butter
8 slices pepperoni
1/4 cup shredded mozzarella cheese
salt and pepper to taste
For the Casserole
12 slices pepperoni
1/2 cup shredded mozzarella cheese
For the Chicken
Chicken tenders
Organic marinara sauce
Instructions
For the Puree

• Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high (or until tender.) Remove from the microwave and put into a high speedblender or food processor along with the 8 slices of pepperoni and 1/4 cup mozzarella cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference for consistency.

For the Casserole

• Spread the cauliflower puree into an 8 x 8 oven proof casserole dish. Cover with 1/2 cup shredded mozzarella cheese, and layer with pepperoni. Bake at 375 degrees (F) for about 20 minutes. Alternatively you could microwave this for 5 minutes. Serve hot.

For the Chicken

• Heat olive oil in medium skillet with 1 tsp minced garlic for approximately 2 minutes on medium high heat. Add chicken tenders and let cook for 3-5 minutes. Turnover and cook for additional 3-5 minutes on other side or until done. Sprinkle with small amount of salt and pepper. Pour in marinara sauce and bring to boil.