2019-10-01_Good_Housekeeping_UserUpload.Net

Ca

uli

flo

we

r^ A

lfr

ed

o:^

M

ike

G

ar

te

n,^

fo

od

st

yli

ng

by

S

im

on

A

nd

re

w

s.^

pr

op

st

yl

ing

b

y^ A

lex

M

at

a.^

Ch

ick

en

an

d^

po

ta

to

es

:^ D

an

iel

le^

Da

ly,

fo

od

st

yli

ng

b

y^

Ba

rre

tt^

W

as

hb

ur

ne

,^ p

ro

p^

sty

lin

g^

by

A

lex

M

at

a.

COMFORT FOOD

GLUTEN-FREE

Vegan Cauliflower Alfredo

Prep 10 min. | Total 25 min.

1. Cook 12 oz fettuccine per pkg. directions.


2. Heat 1 Tbsp olive oil in large skillet on
   medium. Add 8 oz cauliflower and
   1⁄2 small onion (both thinly sliced) and
   1 clove garlic (sliced) and cook, covered,
   until just tender, 5 to 7 min. Add 2 cups
   water and simmer until vegetables
   are very soft. Drain, reserving liquid.


3. Transfer vegetables to blender along
   with 1 Tbsp nutritional yeast and
   1⁄2 tsp salt and puree, adding just enough
   reserved vegetable liquid to get blender
   moving (about 1⁄4 cup), until smooth. Toss
   with pasta, adding some vegetable liquid if
   pasta seems dry, and sprinkle with pepper.
   SERVES 4 About 370 cal, 5.5 g fat (1 g sat),
   13 g pro, 250 mg sodium, 67 g carb, 5 g fiber


4. On large rimmed baking sheet, toss
   11⁄2 lbs golden new potatoes (halved) with
   2 Tbsp olive oil, 2 cloves garlic (crushed)
   and 1⁄4 tsp salt. Roast at 425°F 15 min.


5. Meanwhile, heat large skillet on
   medium-high. Season 4 boneless, skinless
   chicken breasts with 1⁄4 tsp each salt
   and pepper. Add 1 Tbsp oil to skillet, then
   chicken; cook until browned, about 4 min.


6. Flip chicken, add 2 cloves garlic
   (smashed) and cook 1 min. Transfer
   skillet to oven with potatoes. Roast until
   chicken is cooked through and potatoes
   are golden brown and tender, 6 to 8 min.
   more; transfer all to cutting board.


7. While chicken cooks, in bowl, combine
   3⁄4 cup roasted red peppers (chopped),
   1⁄3 cup roasted almonds (chopped),
   2 scallions (finely chopped), 3 Tbsp sherry
   vinegar, 1 Tbsp oil and 1⁄4 tsp salt. Chop
   smashed garlic and stir into pepper mix-
   ture along with 2 Tbsp chopped flat-leaf
   parsley. Serve with chicken and potatoes.
   SERVES 4 520 cal, 23.5 g fat (3.5 g sat), 40 g pro,
   590 mg sodium, 38 g carb, 6 g fiber

Chicken & Garlic Potatoes

with Red Pepper Relish

Prep 20 min. | Total 30 min.

102 GH OCTOBER 2019