After a long day of studying and writing papers, I decided that I would treat myself to a night in the kitchen. Sometimes nothing is better than turning up the music and cooking away! My night included, making this dish for dinner along with pumpkin cornmeal biscuits and a batch of chocolate chip cookies, obviously not any ordinary batch.
I found the recipe for the cauliflower cream sauce awhile ago, and I have wanted to make it for the longest time. Thankfully, we had cauliflower in our refrigerator, so I could make it. This sauce is very easy to make. I highly recommend using vegetable or chicken stock to boil the cauliflower in to add more flavor to the sauce.
This dish was a hit! Everyone in my family loved it. However, I did not let the broccoli steam long enough because I got impatient, so there was a slight crunch. The flavor is surprisingly delicious. I never would have guessed that the sauce was made out of cauliflower. It is up to you for any other spices that you would like to add. If you like a lot of flavor, you may want to add some more spices, but it still was absolutely delicious the way it is.
Serves 4-6
Ingredients:
1 lb. chicken breast
2-3 cups broccoli
mushrooms, if desired
1 batch of cauliflower cream sauce, recipe below
2 1/2 cups of brown rice pasta noodles (I used elbow noodles, but any other would work)
Directions:
1. Prepare cauliflower cream sauce, set aside.
2. Chop broccoli and mushrooms to bite size pieces and steam until fork tender.
3. While the broccoli is cooking, slice chicken into desired size, and cook on stove.
4. Boil a pot of water and add noodles, and cook until the noodles are done to your preference.
5. Combine the steamed broccoli, mushrooms, cauliflower cream sauce, and chicken and heat through.
6. Serve noodles topped with the broccoli, chicken, mushrooms, and cream sauce.
7. Top with parmesan cheese or any other cheese if desired.
Cauliflower Cream Sauce
Adapted from Pinch of Yum
Ingredients:
3 cups cauliflower florets
3-4 cups water or vegetable broth (highly recommend the broth for more flavor...could also try chicken broth)
5 cloves garlic, minced
1 Tbsp. olive oil, coconut oil, or butter
1 tsp. sea salt (or to taste)
1/2 tsp. peper (or to taste)
1/4 cup milk (could replace with plain Greek yogurt for a more creamy texture)
dash of oregano, onion powder, and basil
Directions:
1. Bring water or vegetable broth to a boil, and add cauliflower. Cook for 7-10 minutes or until it is fork tender. Do not pour out cooking liquid!
2. Saute minced garlic in olive oil until fragrant not burnt. Just as the garlic starts to turn golden take off heat.
3. Add the cauliflower plus 1/2 cup of cooking liquid in a food processor or high speed blender.
4. Add in remaining ingredients until desired consistency is reached.
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