This is soooo delicious!!! Please make this! 🙂
Ingredients:
• 5 to 6 cups cauliflower florets (1 large head of cauliflower)
• 7 cups water + 1 cube chicken bouillon (optional)
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• pinch of crushed red pepper flakes
• 1/2 cup milk
• 1 cup grated parmesan cheese
• 1 lb fettuccine noodles
• 2 large chicken breasts, cut into 1” pieces
Directions:
1. Combine the water and bouillon cube in a large pot over high heat and bring to a boil. Add the cauliflower florets and cook, covered, until fork tender (about 7 minutes).
2. Bring a large pot a water to a boil. Salt water and add pasta. Cook according to package directions. (about 8-10 minutes)
3. Meanwhile melt the butter in a large pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
4. Heat a large skillet over medium-high heat. Add 1 Tbsp olive oil and chicken. Season with salt and pepper and cook until done.
5. Use a slotted spoon to transfer the cauliflower from the large pot to a blender and add a cup of the cooking liquid. Add the garlic butter mixture to the blender as well as the salt, black pepper, crushed red pepper and milk. Remove the center of the lid to the blender to vent and cover with a clean towel. Blend until smooth and creamy (about 20 to 30 seconds).
6. Pour the cauliflower sauce into the large skillet with the cooked chicken and return to medium low heat. Add the grated parmesan cheese to the sauce and stir until melted and combined. Serve the sauce hot over a bed of cooked noodles.
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