Trim chicken to liking and put 1 cup of BBQ into a plastic bag with the chicken. Marinade chicken until you’re ready to throw it on the grill (best if overnight).
Grill the chicken breasts on each side for 6-8 minutes depending on the thickness.
While the chicken is grilling, bring two large pots of water to a boil.
In one pot, add the cauliflower florets for 7 minutes or until soft. *Remember the cauliflower will continue to cook a bit after it is drained from the water.
In the second pot, prepare 1 pound of pasta as the box denotes (we suggested Bowtie pasta but any pasta will do) and set aside.
Transfer the cauliflower to a blender or Vitamix with 1-2 cups of vegetable broth and blend. Continue to add broth until the mixture is a thick, smooth consistency.
Sautee the garlic with the butter over low heat. Cook until the garlic is soft but be careful not to burn the garlic. Once cooked add the garlic and butter along with the cheese to the cauliflower mixture and continue to blend until the cheese is thoroughly mixed.
Toss with the Cauliflower Alfredo in the prepared pasta, top with Grilled BBQ Chicken and finish with a drizzle of the remaining BBQ sauce.