I’m kind of on a roll featuring recipes with ingredients I never really liked. Shrimp, zucchini… now cauliflower. I mean, who knew you could do things with it that wouldn’t leave it tasting bland, mushy, and/or bitter? It is the perfect base for all kinds of creamy dishes… and this “alfredo” sauce is so very similar in taste to the canned stuff my mom used to serve.
Need a Break From Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIP can help. With four one-week meal plans designed for lazy days and/or a poorly-stocked kitchen, these simple dishes (including but not limited to salads, wraps, and smoothies) will make sticking to your autoimmune protocol diet during business trips, holiday travel, and times of illness or stress a lot easier! The e-book is now available as a digital download for $9.99.
- 1 large spaghetti squash (halved and seeded)
- 1 tablespoon coconut oil
- 1 pound chicken (sliced thin)
- 1 head cauliflower (chopped)
- 1 cup chicken broth
- 4 cloves garlic (minced)
- 1/4 cup coconut milk (full-fat)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground ginger
- 4 strips baked bacon (crumbled)
- 1/4 cup parsley (chopped)
- Preheat the oven to 400 degrees F. Place the squash cut-side down on a foil-lined baking sheet and bake for 1 hour or until the flesh can easily be shredded with a fork.
- Meanwhile, heat the oil in a large pot over medium heat and cook the chicken through, stirring occasionally, about 10 minutes.
- Combine the cauliflower and broth in the pot over medium-high heat and bring to a boil.Cover and cook until the cauliflower is tender, about 10 minutes.
- Combine all ingredients except the squash and chicken in a blender and process until smooth.
- Layer the squash and chicken on plates, cover with sauce, and garnish with bacon and parsley to serve.