This is one of my hubby’s most requested weeknight dinners

Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 5-7 minutes per side, until cooked through. Remove from skillet and set aside.

In the same skillet, add the minced garlic and ginger, sautéing for about 1 minute until fragrant.

Stir in the soy sauce and honey, bringing the mixture to a simmer. Let it cook for 2-3 minutes until slightly thickened.

Return the chicken to the skillet, coating it well with the sauce. Let it simmer for another 5 minutes.

Meanwhile, bring a pot of salted water to a boil and add the cauliflower florets. Cook until tender, about 8-10 minutes.

Drain the cauliflower and transfer it to a food processor. Add the heavy cream, butter, salt, and pepper, and blend until smooth and creamy.

Serve the chicken over the creamy cauliflower mash, garnished with chopped parsley.

For a spicier kick, add a pinch of red pepper flakes to the sauce. If you have picky eaters who aren’t fond of cauliflower, you can substitute with mashed potatoes or even mashed sweet potatoes for a different flavor profile. For a vegetarian version, try using tofu or tempeh in place of the chicken, and adjust the cooking time accordingly. You can also add a splash of lemon juice to the sauce for a tangy twist.