I have seen many recipes on Pinterest about faux Alfredo sauce and healthier versions of the butter and cream filled awesomeness that is Alfredo sauce. I finally caved and gave it a try, much to my surprise it is really, really good! I tried it first without any dairy and decided to add the Parmesan cheese to it for a little more pizzazz. I will have to warn you though, full disclosure and all, I love garlic. I use garlic in everything I possibly can and a lot of it. I will be making this again and very soon, since I got more cauliflower in my co-op share this weekend.
1 head of cauliflower cut into florets
8 cloves of fresh garlic, minced
4 cups of broth ( I used my chicken bone and feet broth)
1/2 cup shredded Parmesan cheese ( I used a little less)
salt and pepper to taste
bacon grease, butter, ghee or coconut oil ( to cook garlic)
Melt bacon grease, add minced garlic cook until almost crispy, set aside. In a soup pot add broth and cauliflower to pot and cook until cauliflower is very tender, using a slotted spoon put cooked cauliflower into Blender or food processor, add garlic and 12 ounces of the broth and blend until creamy. Add Parmesan and blend until smooth, add salt and pepper to taste. I had baked a spaghetti squash and grilled some chicken thighs to go with my Califredo sauce, which went great together!!
Spaghetti squash and Caulifredo sauce.
grilled chicken thighs on top.
I welcome all comments and would love to know if you tried this and what you thought!
I had seen a recipe for a very tasty sounding soup, the problem was it was a SAD recipe. I decided right then to make it Paleo/Primal and the kitchen chemistry began. What I ended up making is something I will make over and over again! I am very happy with my results and hope you enjoy it as much as my DH, poor next door neighbor and I did. This is a dairy,grain, tuber and night shade free recipe. I will call it Chicken pot pie soup.
1 small head of cauliflower
1 large parsnip
1/2 pound of fresh green beans
1 stalk of celery
1/3 of a small red onion
2 Portabello mushrooms
1 can of full fat coconut milk
1 TBS chopped fresh thyme
1/8 tsp garlic granules
1 pound cooked chicken chopped
4 cups chicken bone broth
fresh ground black pepper and sea salt to taste
Rice your cauliflower in the food processor and cook until tender. Puree cooked cauliflower with a little of the coconut milk set aside.
Dice all of your vegetables into small pieces and put into a large soup pot. Add your chicken broth, chopped thyme and bring to a boil, continue to simmer on lower heat until all vegetables are tender. Add diced cooked chicken and heat thoroughly. Add pureed cauliflower, coconut milk and garlic stir very well. Simmer for 15 to 20 minutes to reduce and thicken sauce, add salt and pepper to taste.
To make it seem more pot pie like, you could put it in a oven proof bowl and add more pureed cauliflower on top and bake until it browns a little. Please let me know if you make this and how it turns out for you. Comments are welcome and encouraged!
carrots and parsnips diced
finished chicken pot pie soup