Keto cauliflower chicken Alfredo
- 51⁄3 oz. 150 g bacon, diced
- 20 oz. 600 g chicken breastchicken breasts
- 4 4 garlic clovegarlic cloves
- 1½ oz. 40 g butter
- 7 oz. 200 g fresh spinach
- salt and pepper
- 1½ cups 350 ml heavy whipping cream
- 20 oz. 600 g cauliflower
- 3½ oz. 100 g grated parmesan cheese
- Fry the bacon until crispy and cooked through. Drain, and set aside in a bowl or on a plate.
- Cut the chicken breasts into strips. Add butter in the same frying pan with the remaining bacon fat and sauté the chicken and garlic. Set aside when the chicken is thoroughly cooked.
- Sauté the spinach until it shrinks, but no more. Set aside.
- Add heavy whipping cream to the pan and let boil for a few minutes. Add parmesan cheese, bacon, chicken and spinach. Salt and pepper to taste.
- Lower the heat and let simmer while parboiling the cauliflower.
- Divide the cauliflower into small florets, no bigger than walnuts. You can use either fresh or frozen.
- Parboil the cauliflower in lightly salted water for a few minutes. Let drain thoroughly. Add the chicken and sauce. Stir and serve.
Orange or purple cauliflower would be gorgeous in this recipe!