Recipe: serves 4-5 people
For Cauliflower Alfredo:
1 head cauliflower (florets cut out and rinsed)
5 garlic cloves (minced)
2 tbsp virgin coconut oil
3 cups low sodium chicken broth (or vegetable)
2 cups water
½ cup unsweetened almond milk (I use silk because of its creamy texture)
1 tsp sea salt
½ tsp cayenne pepper
For Turkey Meatballs:
1 lb lean ground turkey
1 tbsp Thai fish sauce
1/2 cup chopped red onions
1 tbsp garlic powder
1 cup chopped spinach
1 cup almond flour/meal
1 cage free egg
1 tbsp red curry paste
For Pasta: 1 pack multigrain spaghetti
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Combine all turkey ingredients in a bowl. Roll mixture into palm size meatballs and place 2 inches apart on a baking sheet. Bake for 30 minutes and when ready, set aside. Boil your spaghetti for 10 minutes and set aside as well. Do not strain all the water out or your spaghetti will stick together.
3. Next, make your cauliflower sauce. Chop the cauliflower florets into small pieces making sure the stems are cut off completely and set aside in a large bowl. Place a skillet over medium heat and sauté your garlic and coconut oil until your garlic is fragrant. Do not let it go brown or it will be bitter. When ready, transfer into a small bowl and set aside. I prefer keeping the garlic in the microwave so it stays soft.
4. Place a large pot over medium heat and bring the broth and water to a boil. Add the cauliflower florets and cook for 10 minutes or until the cauliflower it tender. Remove from heat and set aside.
5. Using a small or medium strainer, place only the cauliflower in the blender, then add 1 cup of the broth, almond milk, garlic mixture, salt and pepper and puree until smooth. You may add more broth and puree depending on how thick you want it.
6. Pour the cauliflower sauce over your spaghetti and meatballs and mix until coated generously. Top with parsley and enjoy.