Alfredo Cauliflower Casserole
1 large head cauliflower, core removed, finely chopped in a food processor
3 tablespoons virgin coconut oil 1 clove garlic, minced
2 tablespoons arrowroot powder
2 1⁄ cups almond milk
2
1 1⁄ teaspoons pink Himalayan salt,
2 divided use
1⁄ teaspoon freshly ground black
4
pepper
2 tablespoons chopped fresh chives 1 tablespoon avocado oil
1 1⁄ pounds boneless, skinless
2 chicken thighs, cut into bite-size pieces
1 cup chopped leeks
Instructions: Heat the oven to 350 degrees. Line an 8-by-11-inch baking dish with parchment paper.
Place the chopped cauliflower in the prepared baking dish and set it aside.
In a large saucepan, melt the coconut oil overmedium heat. Add the garlic and cook for 2 minutes, until aromatic. In a small bowl, whisk the arrowroot powder with 2 tablespoons of water. Add the dissolved arrowroot to the oil and garlic, whisking continuously to prevent clumping. Add the almond milk and whisk until the sauce is smooth and has thickened, about 4 minutes. Add 1⁄ teaspoon of the salt,
2 the pepper and the chives and stir to combine. Pour the sauce into amedium bowl and set it aside.
Heat the avocado oil in the same saucepan overmedium heat. Add the chicken pieces, season them with the remaining salt and sauté for 5 minutes, until browned. Place the cooked chicken into the baking dish with the cauliflower and toss to combine.
Pour the sauce into the baking dish until the chicken and cauliflower are completely covered, then sprinkle the leeks over the top. Bake, covered with foil, for 40 minutes, then remove the foil and bake for another 15 minutes, until the leeks are golden brown. Serve hot.
Makes 6 servings
From “True Comfort: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar” by Kristin Cavallari