So, I'm a total pasta-addict, and I use all of my strength to avoid it because once I start eating it I seriously can't stop. One bite of pasta and I'll crave it for an entire month. When you add in the fact that I'm lactose intolerant, it makes eating pasta really difficult.
I headed to Pinterest to find dairy-free recipes, and that's when I learned cauliflower could be used as a base for alfredo. (I can thank Instagram for showing me quinoa could replace actual pasta.) Since then I've been experimenting with different ingredient amounts, and I've officially perfected it. Here's my favorite dairy-free, chicken cauliflower-alfredo quinoa recipe. It's 100% healthy and guiltless. In my opinion, it's every bit as delicious as the traditional recipe.
Here's what you need:
- one head of cauliflower
- one head of broccoli
- chicken breast (I use chicken breast tenders because they cook faster and they're easier to cook all the way through.)
- one cup of dry quinoa
- 1-2 tbsp of pesto
- 1 tsp minced garlic
- 2 tbsp dairy-free butter
- 1/2 cup of unsweetened almond milk
- Mrs. Dash salt-free garlic and herb seasoning
- salt and pepper to taste
- First, begin cooking your quinoa according to the packaging instructions, and add chopped cauliflower to boiling water.
- While those cook, season and pan sear your chicken.
- As the chicken cooks, chop the broccoli and add it to an inch of water in a large pan with a lid. Let it steam until cooked to your desired tenderness.
- Remove chicken and quinoa from heat.
- When the cauliflower is tender enough for a fork to slide through a floret, drain all of the water, and add the cauliflower to a blender. Add in the dairy-free butter, almond milk, one or two tablespoons of pesto, garlic, and salt and pepper. Blend until it's your preferred consistency. Personally I like mine a little thicker and fluffy.
- Add quinoa, the cauliflower alfredo, chicken, and broccoli to a bowl, and enjoy.
Try it out, and let me know what you think in the comments!