Ingredients

The following ingredients have 7 Servings
  • 20-ounces frozen cauliflower
  • 2 tablespoons olive oil or ghee
  • 1/2 yellow onion, chopped
  • 5 garlic cloves, minced
  • 3 cups chicken bone broth
  • 2 tablespoons nutritional yeast
  • juice of 1/2 lemon
  • 1 tablespoon coconut aminos
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • fresh parsley, for garnish
  • serve over cooked noodles – cassava pasta, brown rice pasta, or lentil pasta

Instruction

  • Steam cauliflower until fork tender. Place in a high speed blender and blend until completely smooth. Set aside.
  • Place a large nonstick pan over medium heat. Add olive oil to a pan then add the yellow onion and cook for 5 minutes. Then add garlic cloves and cook for 2 more minutes. Lastly, add the chicken broth, nutritional yeast, lemon juice, and coconut aminos. Mix to combined,
  • Pour the blended cauliflower into the pan, then add salt, garlic powder, and black pepper. Let come to a low boil for 5 minutes to thicken.
  • Mix the alfredo with cooked noodles and top with fresh parsley!