Whole30, Keto, Nut-free, Egg-free, Freezer-friendly with Vegan option!
I adore getting veggies into a delicious sauce. It’s such an easy way to give a meal a veggie boost, in a creamy little package. Steamed cauliflower is also an excellent thickener for sauces. With a good high-powered blender (mine is a Vitamix), this sauce gets silky smooth and no one noticed it was loaded with veggies (it passed the boy test x5 – and they don’t like cauliflower!)
I love that there are so many fresh and frozen veggie noodle options that you can serve this with for a quick meal – my favorite are carrot (pictured) or sweet potato noodles. The frozen steam-in-a-bag carrot noodles I can find locally at my Walmart or Winco were a really simple option for this!
Don’t have chicken? It’s also delicious with sliced cooked sausage stirred in as well.
Need a vegan option? Leave out the chicken and serve over chickpea pasta (Banza is my favorite!) for a protein boost. So many options for this sauce!

Whole30 Chicken Cauliflower Alfredo
Ingredients
- 1/4 cup olive or avocado oil, divided
- 1 pound boneless skinless chicken breast, cut into 1" pieces
- 1 1/2 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 1/2 medium sweet onion, diced
- 1 tablespoon minced fresh garlic
- 3 cups fresh or frozen riced cauliflower
- 1 1/2 tablespoons nutritional yeast
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 cup full-fat canned coconut milk or other dairy-free milk of choice
- 4 cups of cooked noodles of choice zoodles, spiralized carrots or sweet potatoes for Whole30, or other GF pasta if not on Whole30
- Optional: 1 pound steamed broccoli I use steam in a bag freezer broccoli for this.
Instructions
- Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add the cut chicken breast and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cook chicken until lightly browned on the outside and no longer pink in the middle, about 10 minutes, stirring occasionally. Once cooked, set aside.
- In the same pan, heat the remaining 2 tablespoons oil over medium heat. Add onion and cook until translucent, about 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
- Add the riced cauliflower to the saucepan and sprinkle with yeast, basil, and oregano. Cook, stirring occasionally, until tender and translucent, about 8-9 minutes.
- Transfer the onion cauliflower mixture to a blender, add coconut milk, and blend at a high speed until very smooth. This works best in a high powered blender to get this nice and silky smooth.
- Combine cooked chicken and sauce, stirring in steamed broccoli if desired, and serve over hot noodles of choice.
My kids loved this recipe! They had no idea there was cauliflower in it at all. So yummy and simple. I will be making this on a regular rotation.
WOOT WOOT! Undetectable veggies for the WIN! So happy your family enjoyed this one, thank you!