Whenever I am sick I always crave pasta, sometimes it's a baked ziti type pasta I have on the brain, but many times it's the nutty, smokey bite of a yummy chicken carbonara I have a hankering for. I mean who doesn't love bacon, chicken, mushrooms, cheese....yuummmmm....
This version is really easy and make ahead friendly! I cook the cauliflower and the chicken ahead, then it's just a matter of cooking the bacon and tossing everything into a sauté pan for a few minutes! This on is NOT dairy free, obviously, but still much better than the original!
What you need...
2-3 bags frozen cauliflower
1-2 grilled chicken breasts, chopped into bite sized pieces
3-4 slices of uncured bacon
1/2 bag sweet peas, about 1 cup
3-4 garlic cloves, diced
1/2 shallot or sweet onion, diced
1/2 pint cremini mushrooms, sliced
1/4 cup smoked gouda, chopped into small pieces
1/2 cup ricotta cheese
dash of fresh pepper
Steam the head of cauliflower for about 10 minutes in the microwave. Add 1/3 cup water + cauliflower to covered glass container, cook until fork tender. Carefully remove and mash with a potato masher. Allow steam to rise off for about 30 minutes so that it does not become mushy! Refrigerate until ready to use or continue while the steam is coming off!
Cook bacon over medium heat or until crispy, remove and drain on a paper towel. Break into bite sized pieces. Drain most of the fat renderings in the pan, leaving only about 1 tablespoon.
Meanwhile combine gouda, ricotta and pepper in a small bowl, stir to combine. Set aside.
Add garlic, onion and mushrooms to the sauté pan with bacon renderings and cook on medium high heat for about 2 minutes until softened. Add mashed cauliflower, set heat to high and stir to combine. Cook for about 3-4 minutes, tossing every now and then, until cauliflower is warmed through and beginning to gently brown at the edges.
Turn heat down to medium, add, chicken, peas, bacon and cheese mixture and stir while cooking. Continue to cook for about 2 minutes or until well mixed and creamy! Serve hot!
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| What you need... |
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| Steam cauliflower for 10 minutes... |
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| Gently mash and allow it to cool uncovered for about 30 minutes... |
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| Cook bacon over medium heat... |
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| Remove, drain and break into bits... |
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| Drain off bacon fat, leaving only about 1 tablespoon in the pan...add onion, garlic, mushrooms... |
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| saute for about 1-2 minutes on medium high heat... |
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| stir together half & half, parmesan, gouda, pepper... |
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| Add cauliflower to the mushroom mixture and sauté on high heat... |
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| Stir to combine and continue cooking for about 3-4 minutes of until cauliflower is heated through and beginning to gently brown at the edges... |
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| Add cheese mixture, peas, chicken and bacon crumbles... |
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| stir to combine and continue cooking for about 2 minutes... |
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| until it's nice and creamy.... |
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| Serve hot! |
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