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.
Treat Your Sweet Tooth!
Being on a restricted diet doesn’t mean you have to give up every indulgence. Temptation can be rough, and when it strikes, it’s nice to have something on hand that’s safe to eat. Enter Sweet Apricity. They make creamy, delicious caramels and fluffy marshmallows that just so happen to be 100% autoimmune protocol-friendly. With excellent customer service, high-quality ingredients, a subscribe and save program, and some of the most incredible sweets you’ll encounter on the AIP, your sweet tooth doesn’t have to go wanting. Plus, they’re a great gift for anyone with food sensitivities!
- 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.