Roasted Garlic Cauliflower Alfredo Sauce

http://www.crunchycreamysweet.com

• 1 cups medium cauliflower head 4 of florets
• 7 cloves roasted garlic see my tutorial link in notes
• 1/2 cup broth or water reserved from cooking the cauliflower
• 1/2 cup grated Parmesan cheese optional but recommended (omit for vegan,low histamine) 
• dash of salt and pepper to taste

Instructions

1. Cut cauliflower into florets. Place in a large pot and fill with water or broth or an equal mix of both. Cook the cauliflower until tender.
2. Remove from water and place on a large baking sheet. Let cool slightly before blending.
3. Place cauliflower, roasted garlic cloves, half of a cup of the cooking water or broth and cheese in a blender. Blend until smooth. Add more liquid if your sauce is too thick to your likings.
4. Taste the sauce and add salt and pepper to taste.
5. Use the sauce right away or pour into a jar. Cover and refrigerate until ready to use.

Recipe Notes

How to roast garlic: Remove the outer layer of the garlic bulb, to expose the cloves in their individual shells. Cut of about 1/4″ of the top of the bulb. Place garlic bulbs on parchment paper squares. Drizzle about 2 teaspoons of olive oil on each bulb. Bring the edges of the paper together and close the bulb inside. Place baking sheet in a oven preheated to 400 degrees F. Roast for 30 to 35 minutes or until the cloves are soft. Remove sheet from the oven and let the  packets cool until safe to the touch.

Histamine Intolerance

How to freeze cauliflower rice

• 

• 1 pound cauliflower florets (or as much as you would like- just process one lb at a time to not over crowd processor)
• quart sized freezer bags

1. Place one pound of cauliflower into the food processor and pulse until the consistency resembles rice. Be careful not to over process.
2. Scoop about 2 cups of riced cauliflower into each freezer bag.
3. Press air out of bag and seal
4. Flatten bags and stack to freeze.
5. To thaw place the cauliflower into the refrigerator 24 hours before you want to use it.

Chicken fingers

Chicken Fingers:

12 chicken tenders (raw) (HW: preferably frozen -lower in histamine) 
1/4 cup tapioca starch or arrowroot powder
1/2 – 1 tsp. sea salt (depending on how salty you like)

Oil for sautéing (coconut oil, lard, butter/olive oil)

1. Heat the oil in a large saute pan.  You want the oil to be about 1/8″ thick.

2. While it is getting warm, mix the tapioca starch, salt and optional pepper in a little bowl.

3. Dip the chicken tenders in the bowl, individually.  You do not have to make them wet, they are already moist and the starch will stick to them.

4. Lay them in the hot fat – they should sizzle when it lay them down.  The trick is to have it hot enough to cook through before it burns, but you want it nicely brown.  Flip over after you can see the chicken is about half-cooked through.  (If they get brown too fast, and they aren’t cooked through – you can finish them in the oven…)

5. I cook 6 at a time in my skillet – but whatever your pleasure.  Serve with the blueberry sauce.

6. Enjoy your simple and lovely colorful meal! 

Whole 30 Low Histamine Food List

https://whole30.com/downloads/whole30-shopping-list-histamine.pdf

Blueberry Sauce

http://simpleandmerry.com/blog/chicken-fingers-with-blueberry-ginger-dipping-sauce

Blueberry Ginger Sauce

2 cups frozen blueberries
1 Tbs. Fresh grated ginger (this is quite spicy!  Feel free to use less, but I love it!)
Pinch of sea salt
Squeeze of lemon (HW: not whole 30 low histamine approved -omit) 

1. Place ingredients in a saucepan.  Simmer on very low until it defrosts, then turn it up to medium heat until it forms a nice sauce.  Season how you wish.

2. Set aside to cool