I remembered a “recipe” that I really liked from a very long time ago.

It’s from the early 1980s — a big decade for processed (and often strangely colored) food. It’s sort of a quick “Shepherd’s Pie,” but I hesitate to use that as a name — I don’t want to offend any shepherds.

In its entirety, the recipe calls for a can of Campbell’s condensed tomato soup mixed into cooked ground beef. A layer of instant mashed potatoes goes on top of that, and a sprinkle of paprika.

Well, I made it a few weeks ago. Predictably, I was not a fan.

You can’t go home again. Even for fake shepherds pie. Gross.

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That said, let’s talk about it some decent tasting food. Here’s my recipe for Lemon Garlic Chicken and Cauliflower. I’ve made it several times — it’s a recipe that I made up, based on what was in the refrigerator at the time. It’s super easy and fast! This serves two people, and it’s very easily doubled for four.

Lemon Garlic Chicken and Cauliflower

• 2 Large Chicken Breasts
• 1/2 Head Cauliflower
• Juice of 1/2 Lemon
• 1/3 Cup Diced Red Onion
• 2 Cloves Diced Garlic
• 1/3 Cup Grated Parmesan
• 1/3 Cup Chicken Broth
• Olive Oil
• Sea Salt & Ground Black Pepper
• 1 Tbsp Thyme

Preheat oven to 425F, and heat up a few tablespoons of olive oil on high in a cast-iron (or other oven safe) pan. When the pan is hot, reduce the burner to medium. (Don’t burn your olive oil.)

While heating the pan, dice onion and garlic and separate/chop cauliflower. I cut my chicken breasts into strips, but you don’t have to if you don’t want to.

Drop in a tablespoon or two of garlic/onion in the pan, add chicken breasts seasoned with sea salt and black pepper, and cook a few minutes until chicken is browned on one side (when the it easily lets go of the pan). Flip it over.

Immediately add the cauliflower and the remaining onion/garlic. Squeeze the juice of half a lemon over the chicken and cauliflower, sprinkle with thyme.

Turn off the burner, and transfer the whole lot to your 425F oven for 30 minutes. Remove from oven, deglaze pan with 1/3 (ish) cup of chicken broth, sprinkle Parmesan over top of all, and cover for five minutes.

Mmmmm!