Gluten Free Paleo Alfredo Sauce is a dream come true for a lot of people that love the taste of a great Alfredo Sauce, but can’t take the dairy products that cause them problems.
Not only is this Alfredo Sauce Gluten Free, but I’ve also made it Paleo Friendly because this recipe is a complete hack that has nothing to do with the Alfredo Sauce you might be used to, except a very similar (I think better) taste and consistency.
You could use this on pasta like any Alfredo sauce, but I opted for Zucchini Noodles (Zoodles) and I also did some in Spaghetti Squash and made a really neat hash.
The Gluten Free Paleo Alfredo Sauce recipe is:
1 to 2 teaspoons of grass fed butter or oil (Avocado / Olive)
2-3 Cloves of minced garlic
12 ounces of riced cauliflower or cauliflower florets
1 Cup water
1 tablespoon garlic powder
1 teaspoon of salt
2 teaspoons of crushed black pepper
Combine the butter / oil and garlic in a small or medium saucepan.
Heat over low heat for about 2 to 3 minutes to soften the garlic. Don’t let brown, just soften.
Add in the cauliflower and water and bring to a boil.
Reduce heat to simmer and cover. The more steam you let escape, the thicker the sauce will be.
Simmer for 10 to 121 minutes.
Pour into a high speed blender…don’t use a magic or nutri bullet. You need to be able to let the heat escape.
Blend until smooth.
I made the Zoodles using a spiralizer. One zucchini is what is in the video.
Combine the sauce and the Zooodles. You can use the heat of the sauce to cook the Zoodles or sauté in a pan or microwave.
The chicken was skinless, boneless breast that I cut in half and grilled on my George Foreman grill using McCormick Rotisserie Chicken Seasoning,…it is the real deal!
That makes an awesome meal all by itself.
I cooked a Spaghetti Squash in the microwave then added some of the Gluten Free Paleo Alfredo Sauce to it, formed it into a hash brown and put it in a frying pan on medium heat. Flip after five minutes and repeat heating for 2 more minutes to make a Spaghetti Squash Hash brown.
The last piece was a Paleo Drop Biscuit.
1/4 cup coconut flour
1/4 cup almond flour
1/4 cup grass fed butter
2 tablespoons tapioca starch 1 teaspoon baking powder
1 teaspoon salt
Combine all the ingredients and drop onto parchment lined cookie sheet in a 375 degree oven for 20 minutes.
Need a high speed blender? I love my Vitamix…I’ve had it going on 10 years now and it is an absolute workhorse. I use it pretty much daily at least once.
Please leave a comment below and let me know what you think about this when you make it!
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