INGREDIENTS
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1 small onion, chopped
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2 cloves garlic, minced
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½ tsp Himalayan or fine sea salt
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½ tsp freshly cracked black pepper
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1 large head (600g) cauliflower, roughly chopped
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2 cups chicken stock
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1 tbsp Dijon mustard
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2 tbsp nutritional yeast
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2 tbsp white balsamic vinegar
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the juice of 1/2 lime
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1 tsp capers
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225g mushrooms, sliced
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450g leftover cooked chicken, chopped (I used grilled chicken)
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¼ cup fresh parsley, chopped (to garnish)
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2-3 large zucchinis, peeled and julienned