1.Preheat the oven to 425.

2.Cauliflower - Place the florets into a medium pot with almond, Garlic Herb Cheese Spread, salt, and pepper. Cover the pot and turn burner to simmer.

1.Steam for 25-30 minutes until cauliflower is nice and soft.

2.Keep an eye on it to make sure it doesn’t burn on bottom.

3.Put all the cauliflower and the liquid in a blender or food processer. Blend until creamy. Add more liquid if need to blend.

4.Put the purée back in the pot on a very low simmer without the top to keep it hot until you are ready to eat.

3.Chicken Breast – Using a oven safe pan or cast iron skillet.

1.Loosen the skin of the chicken breast with your fingertips. Stuff about 2 tablespoons of ricotta underneath the skin of each breast.

2.Season the chicken skin with olive oil, salt and pepper.

3.Transfer the chicken to the prepared skillet. Arrange the shallots, garlic, and mushrooms around the chicken. Drizzle olive oil over the mushrooms, season with salt and pepper. Transfer to the oven and roast for 14-16 minutes, until the chicken is cooked.

4.Remove from the oven and place the chicken and mushrooms on a plate.

5.Place the skillet with the shallots and garlic over medium heat. Add the butter. Cook 1-2 minutes, until the butter is browned.

6.Add the chicken stock and cider. Bring to a boil over high heat about 5 minutes, until reduced by half. Slide the chicken and mushrooms back into the skillet, simmer 1 minute. Remove from the heat.