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Directions.
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Preheat oven to 400.
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Cut up the cauliflower and asparagus into bite sized pieces. Toss separately with the teaspoon of olive oil, salt and pepper, put cauliflower only on a sheet pan separated,do not mix the two vegetables. Roast ONLY the cauliflower for about 20 minutes.
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Put roasted cauliflower in a food processor and rice to a fine texture, remember you are going for a mashed potato texture here.
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Heat water, margarine, and salt to a large saucepan until boiling, then add the roasted cauliflower.
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Stir in milk and flakes, stirring until desired consistency do not whip.
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Once the mashed cauliflower is done, set it aside with lid on the pot until ready to serve.
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On the same sheet pan as the cauliflower, put the asparagus into the oven for it's 20 minute cook time. This will cook while you prepare the Marsala Recipe below.
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https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce-recipe-1944096#lightbox-recipe-video.
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Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
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While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes.
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Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes.
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Add the wine and simmer until it is reduced by half, about 4 minutes.
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Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices.
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This should finish about the same time as your roasted asparagus, but prior to the final 2 minutes on the chicken, turn on the burner and warm up the mashed cauliflower, and add a few pinches of the fresh parsley.
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Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes.
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Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
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Serve all ingredients together.
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Pairs well with Chardonnay.
