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Break the cauliflower into bite-sized florets. Put it in a microwave-safe bowl and microwave for about 5 minutes or until tender, mix, then microwave for another 5 minutes. Alternatively, steam the cauliflower with your preferred method. Spread the steamed cauliflower in an oven-safe dish and let it steam out. For 6 servings, you can use a 13 in by 9 in casserole. Cut the chicken into bite-sized chunks and chop the onion. Heat the oil in a pan over medium-high heat and brown the chicken with the onions, about 5 minutes. The chicken does not have to be fully cooked through, it will finish cooking in the oven. Top the cauliflower with the browned chicken and onion. Mix together the mascarpone, cream, half of the parmesan. Stir in the chopped sage and season with nutmeg, salt and pepper. Pour the sauce over the meat, then sprinkle over the remaining parmesan. Bake until the sauce is bubbling and the cheese is golden-brown, about 25 minutes. # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.
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