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Keto + Whole30 Roasted Garlic Alfredo Sauce

This Keto + Whole30 Roasted Garlic Alfredo Sauce is so creamy and comforting. It is the perfect healthy swap for a comfort food classic. Serve it with low carb noodles and your favorite protein for the a delicious meal.

What You Need:

  • Head of Garlic
  • Head of Cauliflower – medium
  • Olive Oil
  • Nutritional Yeast
  • Garlic Powder
  • Nutpods Original – or plain unsweetened almond milk
  • Chicken Broth
  • Sea Salt & Pepper
creamy roasted garlic alfredo sauce in a glass jar with a gold serving spoon inside it

Let’s Make Alfredo Sauce:

  1. The first step is to start roasting the garlic. Preheat the oven to 350′. Slice the garlic head in half with a sharp knife and drizzle with olive oil. Sprinkle with sea salt and pepper. Wrap it up in foil and cook in the oven for 1 hour. The garlic will become sweet and caramelized.
  2. Once the garlic is cooled, gently squeeze out the cloves and set them aside.
  3. Cut the florets off of the head of cauliflower and add to a large pot. Cover with water and bring to a boil. Let simmer until the florets are easily pierced with a fork. Drain.
  4. Add the cooked cauliflower, broth, roasted garlic cloves, garlic powder, nutritional yeast, sea salt, and pepper into a high powered blender (can also use immersion blender) and pulse until it starts to get creamy. Pour the Nutpods or almond milk into the mixture a little at a time and puree until perfectly smooth. Season with salt and pepper to taste.
  5. Toss with low carb noodles ( I love hearts of palm the best) and top with fresh cracked pepper and parsley. It is delicious served with your favorite protein ( I love chicken and shrimp with this meal)
  6. Store in an airtight container for up to 5 days
roasted garlic alfredo sauce tossed with low carb noodles in a large stainless steel pan. It is topped with Italian seasoned sliced chicken and has a gold fork swirled into it

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Keto + Whole30 Roasted Garlic Cauliflower Alfredo Sauce

Sara
This Keto + Whole30 Roasted Garlic Alfredo Sauce is so creamy and comforting. It is the perfect healthy swap for a comfort food classic.
5 from 3 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course, Sauce
Cuisine American
Servings 8 servings
Calories 47 kcal

Ingredients
  

  • 1 Head of Garlic
  • 1 Head of Cauliflower medium
  • 1 Tbls Olive Oil
  • 1/3 cup Nutritional Yeast
  • 1 tsp Garlic Powder
  • 1 cup Chicken Broth low sodium
  • 1 tsp Sea Salt
  • 1/4 tsp Pepper
  • 1/2 cup Nutpods or unsweetened almond milk

Instructions
 

  • The first step is to start roasting the garlic. Preheat the oven to 350'. Slice the garlic head in half with a sharp knife and drizzle with olive oil. Sprinkle with sea salt and pepper. Wrap it up in foil and cook in the oven for 1 hour.
    The garlic will become sweet and caramelized. Once the garlic is cooled, gently squeeze out the cloves and set them aside.
  • Cut the florets off of the head of cauliflower and add to a large pot. Cover with water and bring to a boil. Let simmer until the florets are easily pierced with a fork. Drain
  • Add the cooked cauliflower, broth, roasted garlic cloves, garlic powder, nutritional yeast, sea salt, and pepper into a high powered blender (can also use immersion blender) and pulse until it starts to get creamy
    Pour the Nutpods or almond milk into the mixture a little at a time and puree until perfectly smooth. Season with salt and pepper to taste
  • Toss with low carb noodles ( I love hearts of palm the best) and top with fresh cracked pepper and parsley
    It is delicious served with your favorite protein ( I love chicken and shrimp with this meal) 

Notes

Serving size = 1/4 cup 
Store in an airtight container for up to 5 days

Nutrition

Calories: 47kcalCarbohydrates: 5gProtein: 3gFat: 2gSaturated Fat: 1gSodium: 440mgPotassium: 282mgFiber: 2gSugar: 1gVitamin A: 1IUVitamin C: 37mgCalcium: 38mgIron: 1mg
Keyword dairy free, gluten free, keto, paleo, whole30
Tried this recipe?Mention @thebetteredblondie

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2 Comments

  1. Super yummy! My kids even loved it, and said it was better than the last time I made Alfredo (with lots of butter, cheese and cream)! Thanks for the recipe!

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