AuthorStacy SaundersCategoryDinner, SaucesDifficultyIntermediateGet your italian fix with this creamy, light, and tasty dairy free alfredo dish!
Yields: 4 servings
Creamy Garlic Cauliflower Sauce recipe
To make the above recipe low histamine, omit the pepper. If you don't tolerate garlic at all then this recipe probably won't work for you 🙁 You could try substituting minced white onion for the garlic and add some italian seasoning, but I'm not sure how it would taste.
Make creamy garlic cauliflower sauce.
Note: This sauce freezes well. Make the sauce ahead of time and freeze in serving sizes in plastic bags or containers. To thaw, place bag in the fridge for several hours or heat in the microwave for 30 sec-1 min. If the sauce separates, blend for 30 sec-1 min and it will be as good as new.
Preheat oven to 425° F.
While oven preheats, wash veggies.
Peel carrots and slice.
Pull apart broccoli head into small florets (or chop into small pieces)
Chop onion.
Cut brussels sprouts in half.
In a medium size bowl mix all the veggies together and coat them in 2 Tb olive oil, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp italian seasoning.
Line a baking sheet with parchment paper and spread the veggies in a single layer. Roast in the oven for 20-30 min, or until slightly browned and fork tender.
While the veggies cook, put water in a pot on high heat. When it boils add noodles and cook according to the package.
While water is heating up, cut chicken into cubes and sauté in a frying pan with olive oil. Season with 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp italian seasoning. Cook until golden brown or internal temperature reaches 165° F.
Assemble the meal with noodles on bottom, then chicken, with cauliflower sauce on top and green onions for garnish. Serve veggies on noodles or on the side.
I was SO excited when I found this cauliflower alfredo sauce recipe. I've tried making dairy free alfredo sauces many times over the years, but using nut milk always gave it to much of a nutty flavor (hmm I wonder why? 😉 ). I stumbled on this sauce when I was researching low histamine pizza and it has quickly become a go-to sauce for me. When I have some in the freezer, I can make chicken alfredo in about 30 minutes!
It's amazing how versatile cauliflower is.
I hope you enjoy it as much as I do.
Ingredients
Directions
Make creamy garlic cauliflower sauce.
Note: This sauce freezes well. Make the sauce ahead of time and freeze in serving sizes in plastic bags or containers. To thaw, place bag in the fridge for several hours or heat in the microwave for 30 sec-1 min. If the sauce separates, blend for 30 sec-1 min and it will be as good as new.
Preheat oven to 425° F.
While oven preheats, wash veggies.
Peel carrots and slice.
Pull apart broccoli head into small florets (or chop into small pieces)
Chop onion.
Cut brussels sprouts in half.
In a medium size bowl mix all the veggies together and coat them in 2 Tb olive oil, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp italian seasoning.
Line a baking sheet with parchment paper and spread the veggies in a single layer. Roast in the oven for 20-30 min, or until slightly browned and fork tender.
While the veggies cook, put water in a pot on high heat. When it boils add noodles and cook according to the package.
While water is heating up, cut chicken into cubes and sauté in a frying pan with olive oil. Season with 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp italian seasoning. Cook until golden brown or internal temperature reaches 165° F.
Assemble the meal with noodles on bottom, then chicken, with cauliflower sauce on top and green onions for garnish. Serve veggies on noodles or on the side.
Okay seriously, this recipe is amazing. Another one loved by everyone in my family. Your site has become my go-to for dinner ideas, can’t thank you enough for all the great allergen-friendly recipe ideas!