Place a large skillet over medium-high heat and add 4 cups of water. Bring to a boil and add cauliflower. Let simmer for 3 minutes then drain and set aside.

Place the same skillet over medium heat. Add spinach and ¼ cup of water. Cook, stirring frequently, just until the spinach is wilted and becomes dark green. Remove spinach from pan and place in a strainer. Press as much water as possible from the spinach by pressing with the back of a spoon then set aside to cool.

Grate 3 oz white cheddar cheese from a block of cheese and set aside. We recommend using a block of cheese rather than pre-grated; bagged cheese contains anti-caking agents that can make the sauce grainy.

Return skillet to medium heat and add olive oil. When oil is hot, add cubed chicken and cook for 2 minutes until chicken begins to turn white. Add salt, pepper, garlic powder, onion powder, dried basil and dried oregano then stir to combine. Cook for 3–4 minutes then add onions and continue to cook 3–4 additional minutes until onions have softened and the chicken becomes light golden brown and is just cooked through.

Transfer chicken and onions from skillet onto a plate and set aside. Leave remaining oil in the skillet and, if necessary, add enough additional olive oil to make 2 Tbsp. Add flour to the skillet and stir to dissolve for 30 seconds then stir in broth to deglaze the pan, making certain to scrape up all the tiny bits at the bottom (the fond). Increase the heat to medium-high and let it bubble for 3–4 minutes, stirring constantly. When sauce starts to thicken and come together, reduce to low heat and add white cheddar and 1 cup grated Asiago cheese. Stir until the cheese is completely melted.

Give the spinach another good squeeze with your hands, then chop it coarsely and stir it into the sauce. Add chicken and cauliflower to the skillet and toss to combine. Sprinkle the dish with remaining Asiago cheese and take this rustic dish directly from stovetop to table. Or serve it over rice, quinoa or pasta, if you like.