Roasted Garlic and Cauliflower Alfredo Sauce with Zuchinni Noodles

There is nothing quite like a warm bowl of creamy pasta on a chilly Fall evening. I've created a roasted garlic and cauliflower sauce that is rich and creamy without the cream! 

 

Roasted Garlic and Cauliflower Alfredo Sauce with Zucchini Noodles:
- 2 zucchinis
- 1/2 head of cauliflower
- 1 head of garlic (to roast)
- olive oil
- 1/4 cup cream/milk/almond milk
- 1/2 onion
- 1 cup mushrooms (optional)
- 2 chicken breasts (seasoned with herbs and salt and pepper)
- basil (garnish)

Step: 1
Put one head of garlic in a dish with olive oil and a pinch of salt and rosemary.  Bake in the oven at 350 degrees.  (until brown and soft).  Set aside.


Step  #2
Chop 1/2 head of cauliflower and put in a pot of water.  Boil until cooked (approx. 15 minutes)

Step #3
Puree cauliflower, roasted garlic, arrowroot powder and cream or milk.  Add Salt and pepper to taste.  Set aside in a pot and keep on low.


Step #5
Preheat the BBQ. Seasoned Chicken breasts with salt, pepper and spices you desire (I used basil, garlic, and chili flakes). Grill on the BBQ until cooked through. Let cool slightly and slice. Set aside

Step #6
Heat butter or oil in a small frying pan. Sauté onions and mushrooms for about 5 minutes or until soft. Set aside.

Step #7  Use veggie spiral machine to make zucchini noodles. Set aside. Heat olive oil on medium/high heat and add garlic. After a minute add zucchini noodles for approx. 5 minutes I like to use bear claw salad servers to toss zucchini noodles to flash fry them. I like to heat mine for approximately 5-7 minutes until lightly cooked. 

Step #6
Once the zucchini noodles and onion/mushroom mixture are done. Add 1/2 of the alfredo sauce, and the onion/mushroom mixture to the noodles. 

Serve in bowls and scoop on extra sauce and garnish with basil.  Enjoy!

Creamy and full of flavor!