Q1: What is the absolute, number one secret to a perfectly smooth and creamy, not grainy, cauliflower sauce?

The secret is to cook your cauliflower until it is very, very tender and to use a high-speed blender . Boiling or simmering the cauliflower until it is completely soft and falling apart is the key that will allow it to break down completely. A high-speed blender is then the magic tool that will purée it into an unbelievably smooth and velvety, restaurant-quality sauce.

Q2: Does this cauliflower Alfredo sauce actually taste like cauliflower?

You will be amazed! While the cauliflower provides the incredible, creamy texture, the other bold, classic ingredients—the savory chicken broth, the aromatic sautéed shallots and garlic, and the salty Parmesan cheese —are the primary flavors that you will taste. It tastes remarkably similar to a classic, rich Alfredo sauce, but much lighter.

Q3: Can I make this sauce ahead of time and freeze it?

Yes, this is a perfect make-ahead sauce! The cauliflower sauce freezes beautifully. Let it cool completely, and then you can store it in a freezer-safe container or a resealable bag for up to 3 months. Let it thaw overnight in the refrigerator and then reheat it gently on the stovetop.

Q4: Can I make this recipe vegan?

Yes! To make this recipe completely vegan, simply be sure to omit the chicken , use vegetable broth , substitute the butter with your favorite vegan butter substitute or olive oil , use a plain, unsweetened plant-based milk , and use your favorite brand of a grated, vegan Parmesan cheese substitute

Q5: What is the best way to get a beautiful, golden-brown sear on my chicken?

The two most important secrets are a hot pan and dry chicken . Make sure your skillet and your oil are fully preheated before you add the chicken. It is also crucial to pat your chicken breasts completely dry with a paper towel before you season them. This will allow the chicken to sear and form a beautiful crust, rather than just steaming in the pan.

Cauliflower Chicken Alfredo (A Healthy, Easy Recipe!)

Chicken Alfredo (A Healthy, Easy Recipe!)

A healthy recipe for a creamy chicken Alfredo that cleverly uses a cauliflower-based sauce instead of heavy cream. The velvety sauce is made by boiling cauliflower in chicken broth until tender, then blending it with sautéed shallots, garlic, and Parmesan cheese until smooth. Pan-cooked chicken breasts, seasoned with a blend of Italian herbs, are sliced and served over a bed of whole wheat fettuccine that has been tossed in the creamy cauliflower Alfredo sauce.

Author: Grace

Ingredients

For the Sauce & Pasta:
3 1/2 cups chicken broth
3-4 cups cauliflower florets
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 medium shallot, chopped
2 teaspoons minced garlic
3 Tablespoons butter or olive oil, divided
1/4 cup milk (dairy or plant-based)
1/2 cup grated Parmesan cheese
16 ounces whole wheat fettuccine
For the Chicken:
1 pound boneless, skinless chicken breasts
1-2 Tablespoons avocado oil

Instructions

Make the Cauliflower Sauce: Bring the chicken broth to a boil in a pot. Add the cauliflower florets, cover, and simmer for 9-10 minutes until fork-tender. While it cools slightly, sauté the shallot and garlic with 2 tablespoons of butter in a large skillet for 2-3 minutes.
Combine the cooked cauliflower and its broth, the sautéed shallot and garlic, and half of the seasoning mix (oregano, basil, thyme, salt, pepper) in a blender. Blend until completely smooth.
Cook the Chicken and Pasta: While the cauliflower is cooking, cook the fettuccine according to package directions. Drain and set aside.
Coat the chicken breasts in the remaining seasoning mix. Heat avocado oil in the same skillet used for the shallots and cook the chicken for 7-8 minutes on each side, until fully cooked. Remove the chicken and set it aside to rest before slicing.
Combine the Alfredo: Melt the remaining 1 tablespoon of butter in the pan. Pour the blended cauliflower sauce into the pan and whisk.
Slowly add the milk and cook for 2-3 minutes until the sauce reduces slightly. Remove from the heat and stir in the Parmesan cheese until smooth.
Add the cooked pasta to the skillet and stir to coat it evenly in the sauce.
Serve the pasta in bowls, topped with the sliced cooked chicken.

Notes

This is a healthier, lighter version of classic chicken Alfredo, using a pureed cauliflower and broth mixture to create a creamy sauce instead of heavy cream.
Cooking the pasta, sauce, and chicken concurrently is an efficient workflow for a weeknight dinner.
Using a high-powered blender is the key to achieving a silky-smooth, velvety texture for the cauliflower sauce.

Find it online: https://www.eatswithsoul.com/cauliflower-chicken-alfredo/