Alfredo Cauliflower Cream Sauce

Today’s post is part of the November Recipe Redux Challenge with the prompt of:

A Food Memory For Which You are Thankful

Well my family revolves around food, we love food! The parties consist of 3 courses, with usually the most selections among the desserts. While I tried to think of a way to create a healthier version of Skyline Dip (a Cincinnati classic with cream cheese, Skyline chili and shredded cheese) I settled on one of my families favorite year round dishes.

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Chicken Alfredo was one of those meals we could all agree on. Growing up we were a pretty health conscious family and my brother was constantly sick of chicken and my little sister was bit on the particular side. Therefore, some nights we were not all content with the dinner menu (I particularly hated anything ham). In our chicken alfredo my mom added in carrots and broccoli and here I took some additional liberties with the cream sauce for a healthier version of the meal. This meal brings back the memories of the hustle and bustle of growing up, while always taking time to sit down to dinner together. While we didn’t always agree on the meal, or even like each other, but we always took the time to share the dinner meal and those are the memories I am thankful for.

Alfredo Cauliflower Cream Sauce

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1 head of cauliflower

1 ¼ cup low sodium chicken broth

1 cup mozzarella cheese

½ cup parmesean cheese

2 tsp olive oil

1 ½ tsp garlic powder

½ tsp onion powder

1/8 tsp black pepper


Wash and cut head of cauliflower into florets and small chuncks. Place cauliflower in water in a pot on the stove and bring to a boil and cook for about 10 minutes or until soft. Drain the water. Using a blender combine cauliflower, chicken broth and seasonings and blend until smooth. Move back to medium heat and add cheeses. Continue to stir and heat until cheese has melted.

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For the fettuccini I used a brown rice gluten free pasta. I added an entire frozen bag of broccoli along with 3 large carrots (cut into small pieced). I cooked 2 large chicken breast cut into strips in a bit of olive oil and Italian seasoning. I like to combine everything in a big pot and let simmer for a bit before serving. I also made the sauce over the weekend but didn’t prepare the rest of the ingredients until Monday after work. The cream sauce could also be used in vegetable casseroles over the holiday season as well.

I am also thankful for yet another way to get my picky husband to eat vegetables :)

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