Cauliflower alfredo with zoodles

Cauliflower alfredo with zoodles

Based on 42 ratings
Goodnes

Goodnes

Community member

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
96 g
cauliflower florets
clove
garlic
tbsp
butter (unsalted)
48 ml
milk (lowfat)
20 g
Parmesan cheese (e.g. Buitoni freshly grated Parmesan cheese)
¼ tsp
powdered chicken broth (e.g. Maggi granulated chicken flavor bouillon)
tsp
ground black pepper
1⅝
zucchini (large)
tsp
extra virgin olive oil
fresh flat leaf parsley for garnish
Parmesan cheese for garnish
MetricImperial

Utensils

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

Nutrition per serving

Cal110
Fat4 g
Protein6 g
Carb12 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.
    • clove garlic
    • 96 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.
    • 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.
    • 48 ml reserved cooking water
    • 48 ml milk
    • 20 g Parmesan cheese (e.g. Buitoni freshly grated Parmesan cheese)
    • ¼ tsp powdered chicken broth (e.g. Maggi granulated chicken flavor bouillon)
    • 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.
    • 1⅝ 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!
    • 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!

  • Enjoy your meal!

    Cauliflower alfredo with zoodles

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