Cauliflower Alfredo
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Total Time: 27 minutes
- Yield: 6-8 1x
Ingredients
Scale
- 20-ounces frozen cauliflower
- 2 tablespoons olive oil or ghee
- 1/2 yellow onion, chopped
- 5 garlic cloves, minced
- 3 cups chicken bone broth
- 2 tablespoons nutritional yeast
- juice of 1/2 lemon
- 1 tablespoon coconut aminos
- 1 1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- fresh parsley, for garnish
- serve over cooked noodles – cassava pasta, brown rice pasta, or lentil pasta
Instructions
- Steam cauliflower until fork tender. Place in a high speed blender and blend until completely smooth. Set aside.
- Place a large nonstick pan over medium heat. Add olive oil to a pan then add the yellow onion and cook for 5 minutes. Then add garlic cloves and cook for 2 more minutes. Lastly, add the chicken broth, nutritional yeast, lemon juice, and coconut aminos. Mix to combined,
- Pour the blended cauliflower into the pan, then add salt, garlic powder, and black pepper. Let come to a low boil for 5 minutes to thicken.
- Mix the alfredo with cooked noodles and top with fresh parsley!
Find it online: https://paleomg.com/cauliflower-alfredo/