17 May

I absolutely love how diverse cauliflower is. You could turn it into any recipe or eat it on its own, and however you choose to enjoy it, its still healthy and delicious!

I used multigrain spaghetti, lean turkey to make the meatballs (no breadcrumbs required) and cauliflower to make the Alfredo sauce! 

The sauce is 100% dairy free. I believe this is the best part of the entire recipe. 

Recipe: serves 4-5 people

For Cauliflower Alfredo:

1 head cauliflower (florets cut out and rinsed)

5 garlic cloves (minced)

2 tbsp virgin coconut oil

3 cups low sodium chicken broth (or vegetable)

2 cups water

½ cup unsweetened almond milk (I use silk because of its creamy texture)

1 tsp sea salt

½ tsp cayenne pepper

For Turkey Meatballs:

1 lb lean ground turkey

1 tbsp Thai fish sauce

1/2 cup chopped red onions

1 tbsp garlic powder

1 cup chopped spinach

1 cup almond flour/meal

1 cage free egg

1 tbsp red curry paste 

For Pasta: 1 pack multigrain spaghetti

1. Preheat oven to 375°F and line a baking sheet with parchment paper.

2. Combine all turkey ingredients in a bowl. Roll mixture into palm size meatballs and place 2 inches apart on a baking sheet. Bake for 30 minutes and when ready, set aside. Boil your spaghetti for 10 minutes and set aside as well. Do not strain all the water out or your spaghetti will stick together.

3. Next, make your cauliflower sauce. Chop the cauliflower florets into small pieces making sure the stems are cut off completely and set aside in a large bowl. Place a skillet over medium heat and sauté your garlic and coconut oil until your garlic is fragrant. Do not let it go brown or it will be bitter. When ready, transfer into a small bowl and set aside. I prefer keeping the garlic in the microwave so it stays soft. 

4. Place a large pot over medium heat and bring the broth and water to a boil. Add the cauliflower florets and cook for 10 minutes or until the cauliflower it tender. Remove from heat and set aside.

5. Using a small or medium strainer, place only the cauliflower in the blender, then add 1 cup of the broth, almond milk, garlic mixture, salt and pepper and puree until smooth. You may add more broth and puree depending on how thick you want it.

6. Pour the cauliflower sauce over your spaghetti and meatballs and mix until coated generously. Top with parsley and enjoy.

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