Roasted Garlic Cauli-fredo with Chicken & Broccoli
Someone said recently “One day I wasn’t old. And then one day I ate cauliflower everything”. Well, I guess that makes me old because it seems to be all over my kitchen lately!
I can’t believe how much cauliflower can taste just like Alfredo (or apparently anything else!). Seriously, right down to the texture, it works! I’ve used a bit of Nutritional Yeast here to give it that Cheesy flavor, and it’s completely dairy and gluten free!
•1 head of cauliflower cut into florets
•4 cups bone broth
•4 large garlic cloves
•4 tbsp coconut cream
•2 tsp sea salt
•1 tbsp nutritional yeast
•1 tsp coconut oil
•2 cups broccoli florets
•3 large zucchini, spiral cut
Preheat oven to 425.
Place the garlic cloves in a square of foil, and drizzle with the oil.
Wrap up the foil into a “packet” and place in the oven for 15 minutes.
Place the cauliflower in a pot and add the bone broth. Cover and boil until soft.
Use a slotted spoon to scoop the cauliflower into a blender and add 1 1/2 cups of the bone broth.
Add the roasted garlic and remaining ingredients, and process until smooth.
Pour the Alfredo into a pan. If you want a thinner consistency, add another cup of broth.
Add the broccoli. Bring to a simmer and cook until the broccoli is tender.
Add the chicken and cook for about 5 minutes.
Place the zucchini noodles in a steamer basket and steam for 5-7 minutes. Don’t overcook!
Serve the chicken alfredo over the zucchini noodles.
•2 chicken breasts
•4 tsp coconut oil, melted
•1 tsp sea salt
•1 tsp garlic powder
•1 tsp dried basil
Coat the chicken with the seasonings.
Heat oil to medium.
Cook the chicken on both sides until
Cooked through and it begins to brown.
Cut into cubes.