Low carb 'pasta' bake

This is such an easy recipe. It's a great use for left over roast chicken and it's my partner's new favourite dinner!

Ingredients:

1 large cauliflower
4 chicken breasts or left over roast chicken
4 handfuls of fresh spinach
1 slice Le Roulé or 1 whole Boursin cheese
75g cheddar cheese

1. Chop cauliflower head into small florets and steam for 5 minutes. Drain immediately and place into large mixing bowl
2. Pan fry diced chicken breasts in a dessert spoon of coconut oil until cooked through. Add to mixing bowl
3. Grate cheddar and place 50g into the bowl
4. Add spinach to the bowl
5. Put Roulé or Boursin into a small saucepan and heat, stirring constantly until melted into a smooth sauce
6. Add sauce to the bowl and mix all ingredients well
7. Season with salt and pepper
8. Pour mixture into baking dish, sprinkle remaining cheddar over the top
9. Bake in a preheated oven at 200°C for 30 minutes until cheddar is browned and bubbling
10. Serve with a green salad.