YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Chicken Alfredo with Zucchini Noodles
Savor a lighter twist on a classic Alfredo by blending roasted cauliflower into a velvety sauce, tossed with perfectly spiralized zucchini noodles and tender chicken breast. This dish offers a creamy, satisfying texture with all the flavors of garlic, nutritional yeast, and a hint of olive oil for richness, making it ideal for a balanced, clean meal.
INGREDIENTS
4 oz Chicken Breast
1.5 cups Cauliflower Florets
1 medium Zucchini (spiralized)
0.5 cup Unsweetened Almond Milk
2 tbsp Nutritional Yeast
1 tbsp Olive Oil
2 cloves Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss the cauliflower florets with a pinch of salt, pepper, and a drizzle of olive oil, then roast them on a baking sheet for 20-25 minutes until tender and slightly golden.
While the cauliflower roasts, season the chicken breast with salt and pepper. In a skillet over medium heat, add a small amount of olive oil and cook the chicken for 5-6 minutes per side, or until fully cooked. Once done, slice the chicken into bite-sized pieces.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add the roasted cauliflower and unsweetened almond milk. Let it simmer for a few minutes.
Transfer the cauliflower mixture to a blender along with nutritional yeast. Blend until smooth and creamy, adding a little water or extra almond milk if needed to achieve your desired consistency.
Return the sauce to the skillet and warm it over low heat. Add the sliced chicken and gently combine.
Toss in the spiralized zucchini noodles (zoodles) into the skillet and warm for 1-2 minutes so they retain a slight crunch.
Taste and adjust seasoning with salt and pepper, then serve immediately for a comforting, nutrient-packed meal.