Cauliflower Alfredo Sauce
Need to sneak some veggies in? Well this will do the trick for sure. This sauce is so incredibly creamy I can’t even handle it. No…..don’t take it away I was just kidding! Like all of my recipes it’s about packing in the flavor so you won’t even know you’re on the AIP Diet.
Here’s What You’ll Need:
One Head of Cauliflower - stem removed
One Garlic Bulb
Coconut Milk - Unsweetened and Full Fat
Nutritional Yeast - 2 TBSP
Lemon Juice - 1 TBSP
Grey Salt - 1 TBSP
Place the cauliflower and garlic into oven safe dishes, I like to put them in separate, but you could put them in the same pan if you’re strapped for space. Cut the top off 1/8th of the garlic to exposed the cloves, I like to take the pieces out of the top and place them back in the dish. Drizzle with olive oil and garlic powder, cover both with foil and bake at 350 degrees for 1 hour. You should be able to push a fork through the cauliflower easily but not so it’s too mushy. Garlic should be nice and golden.
Transfer Cauliflower to blender and pour in the full can of coconut milk. It’s important not to use fat-free so the sauce is nice and creamy. Blend until smooth, add in the nutritional yeast, lemon juice and half of the salt. Blend again! At this point I like to taste test, add the rest of the salt if needed. Up to your taste buds.
For the rest of this dish I tossed the sauce in sweet potato starch noodles and oven roasted some thin sliced chicken breast wrapped in prosciutto then sprinkled some lemon zest and basil over top. No one will even know the difference.
Enjoy!
