This recipe really is so simple, healthy & delicious! The sauce is so good, we can’t get enough of it!   We used the exact same lemon cream sauce  in our previous recipe for  Creamy Lemon Chicken over Zoodles.  Serve this dish as a main course with chicken, shrimp or sausage added or as a delicious side dish to any entree!  Of course as always our Ageless Woman Living recipes are meant to be  nutritious as well as easy to incorporate into your weight loss plan.  This dish is loaded with fiber as well as flavor and is also approved on the Eat Live Thrive Diet.


  • 1 Medium Cauliflower Riced or 1 pkg of Trader Joe’s Riced Cauliflower
  • 1 Medium Shallots – Chopped
  • 2 Tablespoons Ghee or Grass-fed Butter
  • 1 Cup Mushrooms (optional)
  • 1 Can Coconut Milk (full fat)
  • 2 Tablespoons fresh Lemon Juice
  • 2-3 tsp lemon zest
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1.5 Cups Cooked Chicken Breast (0ptional)
  • Fresh Basil For Garnish
  • Salt & Pepper to taste


In a skillet,  melt 1 Tablespoon ghee or butter over medium heat add chopped shallots and saute until tender.  Add mushrooms and sprinkle with salt & pepper and saute for another 2 minutes.  Add cauliflower and sprinkle with more salt & pepper and cook until tender stirring frequently.  While cauliflower is cooking mix sauce by combining coconut milk, lemon juice,  1.5 tsp of lemon zest, 1/4 tsp of salt & pepper & onion powder stir until all lumps are gone. ( or use leftover sauce from previous recipe).  Once Cauliflower is tender, pour 1/2 the sauce into the skillet, stir and heat through.  Add cooked chicken or other protein and serve.

Garnish with fresh lemon zest and/or chopped basil.

Save Reserved Lemon Cream sauce for another batch,  can be frozen.  We also use this sauce in our Creamy Lemon Chicken Over Zoodles.