Ingredients
Main Ingredients
- 1 large head of chopped cauliflower
- 2 lbs Chicken breast or thighs boneless
- 1/2 large yellow onion, chopped
- 5 garlic clove chopped
- 1 cup almond milk (or your preference)
- 1 cup reserved water from the cooked cauliflower (Start by using ½ cup)
- 2 tbsp tablespoon italian seasoning
- 1 cup grated pecorino or parmesan cheese
- 2 tbsp lemon juice
- 1/4 cup cup olive oil divided in 2 parts = 1/4cup
- 4 oz cream cheese
- 1/3 cup nutritional yeast
Optional Ingredients
- Chopped Sun-dried tomatoe
- Salt (to taste)
Instructions
- Chop the cauliflower and cook for 10 to 15 min. Reserve 1 cup of water and place the cooked cauliflower in your high-speed blender.
- Begin cooking the pasta according to package directions.
- In a pan add ¼ of oil and sauté the onions over medium heat, 5 min until they are caramelized
- Add garlic
- Transfer to the blender along with the cauliflower. Add the remaining ingredients, except for the sun dried tomatoes.
- Blend until creamy
- Add remaining ½ cup water only if the sauce is too thick.
- Add salt and pepper to taste and mix again. Set aside.
- Season the chicken with salt and pepper
- Cook the chicken in the pan or as you like.
- Plate by adding the mixed pasta, chicken and a little more sauce
- Optional: Add chopped parsley on top.
Notes
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