Chicken Paleo Alfredo

2  lb.		chicken, any kind, cooked and shredded
4-1/2  cups		cauliflower, cored and chopped into large chunks
4  tablespoons		coconut oil
1  tablespoon		medium shallot, minced
2  cups		chicken broth, preferably homemade
6  tablespoons		freshly grated parmesan cheese (optional)
1/2  cup		coconut milk, canned
1  teaspoon		sea salt
1  teaspoon		pepper
1/2  teaspoon		dried nutmeg

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Paleo Alfredo ingredients. The serving size for any ingredient in Chicken Paleo Alfredo may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Directions:
Heat a large saucepan over medium-high heat and add cauliflower and enough water to steam. While cauliflower steams, heat coconut oil in a smaller saucepan over medium heat. Add shallot and saute until translucent. Stir in chicken broth, parmesan (optional), coconut milk, sea salt, pepper, and nutmeg until it comes to a rolling boil. Pour a small amount of broth mixture and part of the steamed cauliflower into a blender. Mix until creamy. Repeat until entire mixture is combined. Stir in shredded chicken. Serve and top with pepper and a little more shredded parmesan.
Freezing Directions:
Heat a large saucepan over medium-high heat. Add cauliflower and enough water to steam. While cauliflower steams, heat coconut oil in a smaller saucepan over medium heat. Add shallot and saute until translucent. Stir in chicken broth, parmesan (optional), coconut milk, sea salt, pepper, and nutmeg but don’t worry about heating it. Pour a small amount of broth mixture and part of the steamed cauliflower into a blender. Mix until creamy. Repeat, until entire mixture is combined. Mix in shredded chicken. Pour into freezer bags, label and freeze flat. To serve: Thaw. Reheat.