Chicken and Cauliflower and Pecorino Romano

• 4 tbsp.olive oil
• 2 whole boneless skinless chicken breasts, split and cut into 1/2-inch pieces
• 14 teaspoon fresh ground black pepper
• 1 small head cauliflower, cored and trimmed florets
• 1 medum onion, thinly sliced
• 34 lb mushroom, trimmed and sliced
• 1 bunch scallion, cut into 1-inch pieces
• 1 tablespoon cornstarch dissolved into 1/2 cup chicken stock or 1 tablespoon water
• 3 cups spinach leaves
• grating pecorino romano cheese (to garnish)

1. In a large skillet or wok over medium-high heat, heat 2 tablespoons of the oil.
2. Add the chicken pieces, sprinkle with the pepper, and stir-fry the pieces for 2-3 minutes or until they are lightly browned.
3. Remove the chicken from the pan and set aside.
4. To the same skillet, add 1 more tablespoon of oil and heat.
5. Add the cauliflower and onion and stir-fry for 6 minutes.
6. Cover and cook for 5 minutes more.
7. Remove and set aside.
8. Add the last tablespoon of the oil and heat.
9. Add the mushrooms and scallions and saute for 4 minutes.
10. Return the chicken, cauliflower and onion to the pan and add the cornstarch mixture.
11. Continue cooking, covered, until the cauliflower is tender and the chicken is cooked, about 5 minutes.
12. Arrange the raw spinach leaves on a serving platter and spoon the chicken and cauliflower over the spinach.
13. Garnish with a grating of Pecorino Romano cheese.

oil, chicken breasts, ground black pepper, head cauliflower, onion, mushroom, scallion, cornstarch, spinach leaves, pecorino romano cheese

Taken from www.food.com/recipe/chicken-and-cauliflower-and-pecorino-romano-413318 (may not work)