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Recipe Summary

prep:
25 mins
roast:
30 mins
total:
55 mins
Servings:
6
Yield:
10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. In a 15x10x1-inch baking pan combine cauliflower, potato, and onion. Drizzle with 1 tablespoon of the oil; toss gently to coat. Roast, uncovered, 30 minutes or until vegetables are tender, stirring once or twice.

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  • Meanwhile, in a 4- to 5-quart Dutch oven heat the remaining 1 tablespoon oil over medium-high heat. Add chicken and garlic; cook 5 to 6 minutes or until chicken is no longer pink and starting to brown, stirring frequently. Remove chicken from pan; cover and keep warm.

  • Add broth and evaporated milk to the Dutch oven. Bring to boiling. In a small bowl whisk together the cold water and cornstarch; stir into broth mixture. Cook and stir until thickened and bubbly. Stir in roasted vegetables, cooked chicken, salt, cumin, and white pepper. Return to boiling; reduce heat. Simmer, uncovered, 5 minutes more. Drizzle each serving with 1 teaspoon of the vinegar. Sprinkle with almonds.

*Test Kitchen Tip:

Choose a broth with 70 mg of sodium or less per cup, such as Pacific Organic brand.

Tip:

To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

267 calories; fat 9g; cholesterol 36mg; saturated fat 1g; carbohydrates 27g; mono fat 5g; poly fat 2g; trans fatty acid 0g; insoluble fiber 4g; sugars 11g; protein 21g; vitamin a 208.9IU; vitamin c 59.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 7.1mg; vitamin b6 0.8mg; folate 73.4mcg; vitamin b12 0.1mcg; sodium 610mg; potassium 770mg; calcium 204mg; iron 1.6mg.
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Reviews

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