Step 1

Add 4 cups of chicken broth and whisk in 1 tablespoons of Better than Bouillon.

Step 2

Next add the cauliflower, cover with a lid and cook until fork tender. This should take about 8 minutes.

Step 3

Spoon the cauliflower into a blender but keep the cooking liquid. Add the Parmesan cheese, 1/2 cup of the cooking liquid and blend until nice and creamy.

Step 4

Add the sun dried tomatoes, garlic and cooked chicken to the chicken broth mixture. Mix it well and then pour in the cauliflower cream from the blender.

Step 5

Let this cook for a few minutes and then add in the spinach and cream. Let that cook for a minute or two more and you are ready to serve.