Cut cauliflower into bite-sized pieces.

Crush almonds in shipping bag. In a mixing bowl, combine almonds, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.

Mince chives.

Halve garlic. Place garlic halves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic.

Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper.

Bring a medium pot with cauliflower covered by water to a boil.

Once boiling, cover and cook until fork-tender, 12-15 minutes.

Remove from burner. Drain cauliflower in a colander. We recommend shaking the colander several times to remove as much excess water as possible.

Return drained cauliflower to pot.

While cauliflower cooks, continue recipe.

Place chicken on prepared baking sheet and top with an even layer of mayonnaise, then almond mixture, pressing gently to adhere.

Place foil pouch with garlic on an empty space on baking sheet.

Roast in hot oven until garlic has softened and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.

While chicken and garlic roast, continue recipe.

Place a medium non-stick pan over medium heat. Add half the cream cheese (reserve remaining for cauliflower), 1/4 cup water, and a pinch of pepper to hot pan. Bring to a simmer.

Once simmering, stir in Asiago until combined and smooth, 1-2 minutes.

Remove from burner.

Carefully remove roasted garlic from foil pouch.

Add garlic, butter, half the chives (reserve remaining for garnish), a pinch of salt, and remaining cream cheese to pot with cauliflower. Mash until butter is melted and garlic and cauliflower are smooth.

Plate dish as pictured on front of card, topping chicken with Asiago fondue and garnishing mashed cauliflower with remaining chives. Bon appétit!