Categories: chili, chowder, stew

Ingredients

• 6 cups 1-inch cauliflower florets
• 1 large potato, peeled and cut into 1/2 inch pieces
• 1 large onion, chopped
• 2 Tbsp. canola oil
• 12 oz. skinless, boneless chicken breast halves, cut into bite-sixe pieces
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 12 oz. can evaporated fat-free milk
• 1/2 cup cold water
• 2 Tbsp. cornstarch
• 1/2 tsp. ground cumin
• 1/4 tsp. white pepper
• 2 Tbsp. white wine vinegar
• 1/4 cup slivered almonds, toasted

Directions

1. Preheat oven to 400 degrees.
2. In a 15×10×1-inch baking pan combine cauliflower, potato and onion. Drizzle with 1 Tbsp. of the oil; toss gently to coat. Roast, uncovered, 30 minutes or until vegetables are tender, stirring once or twice.
3. Meanwhile, in a 4 to 5-quart Dutch oven heat the remaining1 Tbsp. oil over medium-high heat.
4. Add chicken and garlic; cook 5 to 6 minutes or until chicken is no longer pink and starting to brown, stirring frequently. Remove chicken from pan; cover and keep warm.
5. Add broth and evaporated milk to the Dutch oven. Bring to boiling in a small bowl, whisk together the cold water and cornstarch; stir until thickened and bubbly. Stir in roasted vegetables, chicken, 1 tsp. salt, the cumin, and white pepper. Return to boiling; reduce heat. Simmer, uncovered, 5 minutes more. Drizzle each serving with 1 tsp. of the vinegar. Sprinkle with almonds.

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