In a large pot, add vegetable broth, water, and cauliflower florets. Boil until cauliflower is tender.
3. Step
Drain the cauliflower, reserving 1 cup of the liquid for the next step.
4. Step
In a food processor or blender, add cauliflower, reserved cooking liquid, almond milk, parmesan, sautéed onion and garlic, salt and pepper to taste. Blend until smooth. (Depending on the size of your blender, you may need to do this in batches.)
5. Step
In a large skillet, heat cooking oil over medium-high heat. Add chicken, salt, pepper, and oregano to taste. Cook until chicken is no longer pink and remove from the skillet. Set aside.
6. Step
Add asparagus to the skillet and cook.
7. Step
Once asparagus has reached your desired doneness, add cooked pasta, the cooked chicken, and the cauliflower sauce. Combine well and heat through.
