Preheat the oven to 350 degrees F. Set a baking sheet aside lined with parchment paper.
Steam the cauliflower (trick: I place the florets into a glass Tupperware with 1/2 cup of water and microwave steam them for 6 minutes to speed up the process.) Meanwhile, cut the onion + caramelize over medium-low heat with the oil + butter-roughly 15 minutes. Blend the onion, garlic, hemp milk, olive oil, + cauliflower together in a blender until combined. I like to keep it a bit chunky, so I use the pulse feature.
Beat that meat! The chicken should be 1-inch thick, then drizzled with olive oil, topped with a dash of salt + pepper, then a handful of spinach, 2 large slices of mozzarella, 1 red bell pepper, 2 slices of prosciutto, + a pinch of basil. Seal each with 2 toothpicks, place on the baking sheet, + bake for 25 minutes.
Place the asparagus on a baking sheet + drizzle with a bit of olive oil. Put in the oven halfway through the chicken being baked + roast for 15 minutes or until lightly browned + soft when forked.
Serving Size 1 chicken breast, 3/4 cup cauliflower, 5 asparagus spears