Chicken Paprikash over Mashed Garlic Caulifower

Directions

1. Cauliflower: Start roasting the cauliflower first, then get the chicken going. Spread the large pieces of cauliflower onto a shallow baking pan lined with parchment. Spray the cauliflower liberally with EVOO. Roast at 400F for 20-30 minutes, until golden brown.
2. Heat EVOO and sauté onions until lightly colored over med-high heat
3. Add paprika and mix.
4. Add chicken pieces to coat. Lower heat to medium
5. Add peppers and carrots, combine
6. Add tomato paste and spices, and 1 c broth, stir well and cover
7. Heat at medium-low (mild bubbling) for one hour, stirring every 5 minutes for the first 20 minutes, then every 10 minutes thereafter. Finish the cauliflower while heating the chicken.
8. Cauliflower: Remove cauliflower from the oven and place the pieces into a food processor. Process the roasted cauliflower. Add the sour cream, cheese, and garlic, process to smooth. Spread into a glass baking dish and bake for 20-30 minutes at 350, stirring 2-3 times.
9. Back to the chicken: After an hour, raise the temperature to medium-high, add the gelatin mixed with the remaining half cup of broth. Stir to thicken.
10. Lower the temperature back to medium-low and stir periodically for 10-15 minutes.
11. Place the 1.5 c sour cream in a bowl. Spoon in about ¼ cup of the red sauce from the pan and mix well. Then add to the chicken mixture and stir well.
12. Spoon a serving of the chicken paprikash over a helping of the mashed cauliflower in a bowl.