1cupGreen Giant Cut Spears Asparagusdrained from a 14.5-ounce can
In a small saucepan, heat chicken broth over medium heat until hot. Do not let boil but keep the broth warm.
Place a pinch of saffron threads in a small bowl; pour 1 tablespoon hot chicken broth over and set aside.
Heat ghee or olive oil in a large skillet over medium heat. Add onion and cook, stirring regularly, until softened, about 5 minutes. Add garlic and cook, stirring constantly, about 30-60 seconds or until fragrant.
Add cauliflower rice to skillet and cook until softening; ladle 1/4 cup of hot chicken broth over to prevent sticking or drying out. Continue cooking until cauliflower rice is cooked through and tender, adding another 1/4 cup of chicken broth if necessary.
Meanwhile, combine 1 cup warm chicken broth with cashews and nutritional yeast in a blender. Blend until completely smooth. Pour out any remaining broth in a saucepan then transfer cashew-broth mixture to pan. Place over medium heat and sprinkle tapioca starch over. Whisk until combined, then continue cooking, whisking constantly until just thickened.
When cauliflower is cooked, add cashew-broth mixture and saffron-broth mixture to cauliflower rice. Stir to coat and season with plenty of salt, to taste, and a squeeze of fresh lemon juice. Stir in drained chicken breast pieces; stir until combined. Fold in asparagus pieces and serve. Garnish with chopped parsley if desired.
Note 1 If you're completely dairy-free, use olive oil. If you simply avoid lactose, you can use ghee, specifically 4th & Heart ghee, which is lactose-free.