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Cauliflower alfredo with zoodles

Based on 38 ratings
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Goodnes

Community Member

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
240 g cauliflower florets
1 clove garlic
1 tbsp butter (unsalted)
120 ml milk (lowfat)
50 g Parmesan cheese (e.g. Buitoni freshly grated Parmesan cheese)
½ tsp powdered chicken broth (e.g. Maggi granulated chicken flavor bouillon)
¼ tsp ground black pepper
zucchini (large)
1 tsp extra virgin olive oil
fresh flat leaf parsley for garnish
Parmesan cheese for garnish
Metric
Imperial

Utensils

  • large saucepan
  • food processor or blender
  • cutting board
  • knife
  • frying pan
  • cooking spoon
  • vegetable spiralizer or peeler

Nutrition per serving

Cal
110
Protein
6 g
Fat
4 g
Carb
12 g
  • Step 1/5

    Mince garlic. Roughly chop parsley. Bring a large saucepan of water to a boil; add cauliflower. Cover; cook for approx. 10 min. or until fork tender. Drain, reserving 1 cup cooking water. Place cauliflower in food processor or blender.
    • 1 clove garlic
    • 240 g cauliflower florets
    • fresh flat leaf parsley for garnish
    • large saucepan
    • food processor or blender
    • cutting board
    • knife

    Mince garlic. Roughly chop parsley. Bring a large saucepan of water to a boil; add cauliflower. Cover; cook for approx. 10 min. or until fork tender. Drain, reserving 1 cup cooking water. Place cauliflower in food processor or blender.

  • Step 2/5

    Melt butter in frying pan over medium-low heat; add minced garlic and cook until fragrant. Remove from heat and add to food processor with cauliflower.
    • 1 tbsp butter
    • frying pan
    • cooking spoon

    Melt butter in frying pan over medium-low heat; add minced garlic and cook until fragrant. Remove from heat and add to food processor with cauliflower.

  • Step 3/5

    Add reserved cooking water, milk, cheese, bouillon, and pepper to food processor; cover. Process until smooth. Add more cooking liquid or milk, if desired, to achieve desired consistency.
    • 120 ml reserved cooking water
    • 120 ml milk
    • 50 g Parmesan cheese (e.g. Buitoni freshly grated Parmesan cheese)
    • ½ tsp powdered chicken broth (e.g. Maggi granulated chicken flavor bouillon)
    • ¼ tsp ground black pepper

    Add reserved cooking water, milk, cheese, bouillon, and pepper to food processor; cover. Process until smooth. Add more cooking liquid or milk, if desired, to achieve desired consistency.

  • Step 4/5

    Using a vegetable spiralizer or peeler, cut whole zucchini into spaghetti-like noodles or ribbons.
    • zucchini
    • vegetable spiralizer or peeler

    Using a vegetable spiralizer or peeler, cut whole zucchini into spaghetti-like noodles or ribbons.

  • Step 5/5

    Heat oil in frying pan over medium-high heat; add zucchini and cook, stirring occasionally, for 2 – 3 min., or until softened. Add cauliflower Alfredo sauce and toss gently to coat. Season with salt and pepper if desired. Top with additional cheese and parsley for serving. Enjoy!
    • 1 tsp extra virgin olive oil
    • fresh flat leaf parsley for garnish
    • Parmesan cheese for garnish

    Heat oil in frying pan over medium-high heat; add zucchini and cook, stirring occasionally, for 2 – 3 min., or until softened. Add cauliflower Alfredo sauce and toss gently to coat. Season with salt and pepper if desired. Top with additional cheese and parsley for serving. Enjoy!

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