Cooking Steps

• Preheat the oven to 350°F.
• Heat the 2 tablespoon olive oil in a large skillet over medium heat. Add the 3 large yellow onions and sauté, stirring frequently until golden and lightly caramelized, about 12-15 minutes.
• Meanwhile, cut the cauliflower into bite-sized florets and place them in a 9x13-inch casserole dish. Sprinkle it with some salt and pepper.
• Once the onions are done, add in the chicken breast and season with salt and pepper. Cook until the chicken is half-cooked and mostly no longer pink, about 6-8 minutes.
• Add the mixture to the cauliflower. Pour the cream of chicken soup. Cover the dish with aluminum foil and bake for 30-35 minutes, until the cauliflower is just fork-tender.
• Uncover, sprinkle with cheese, and continue to bake for 15 minutes.
• Serve warm with crusty bread.