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+ servings

Creamy Herb Cauliflower Alfredo with Roasted Veggies & Chicken

Prep Time15 mins
Cook Time20 mins
Course: Dinner, lunch
Cuisine: American, Italian
Keyword: cauliflower, fresh vegetables, healthier choices, healthier recipes, healthy recipe, Pasta, weight watchers, ww, ww meals, ww recipe
Servings: 8


  • Blender


  • 16 oz Barilla Whole Grain Linguine dry
  • 2 Cup Grape tomatoes
  • 2-3 Smaill Zucchini Sliced
  • 8 oz. Trader Joe's Roasted Corn defrosted
  • 10 oz. Steam in bag broccoli
  • 16 oz. Rotisserie chicken white meat only
  • 2 tsp Dak's Italian Blast or Italian seasoning


  • 1 Small Head of cauliflower
  • 1/2 Cup Light alouette herb & garlic cheese
  • 1/4 Cup Unsweetened almond milk
  • 1 tsp Garlic paste
  • 1 TBSP Lemon juice fresh
  • 1/2 tsp Dried basil
  • 1/2 tsp Dried oregano
  • Garlic salt to taste
  • Black pepepr to taste


  • Preheat your oven to 425
  • Roast all of your veggies including the cauliflower. Season with salt, pepper, Dak's Spices Italian Blast and light spray of avocado oil. About 20-30 minutes for all
  • Take the cauliflower, place into a blender (I use my Vitamix). Add the alouette cheese, almond milk, garlic paste, lemon zest, lemon juice, dried Basil, oregano. Blend until velvety smooth. Season with garlic salt & pepper to taste.
  • When ready to prepare the pasta, reserve 1 cup of pasta water and set aside.
  • In a large pan, pour the cauliflower Alfredo sauce, loosen with the pasta water (a little at a time)
  • Place the pasta in & mix up until coated. Add more pasta water if you need to loosen sauce.
  • Add the veggies and chicken & toss until coated
  •  Season with salt & pepper to taste. Serve & Garnish with lemon zest, a squeeze of lemon juice & your choice of green garnish.


Recipe serves 8
7 Bites on Better Balance Healthi (Formerly iTrackBites)
323 Calories
5 WW personal points
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