Cauliflower alfredo with zoodles
Ingredients
Utensils
large saucepan, food processor or blender, cutting board, knife, frying pan, cooking spoon, vegetable spiralizer or peeler
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Nutrition per serving
Step 1/ 5
- ⅜ 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
- ⅜ 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
- 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)
- ⅛ 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
- 1⅝ zucchini
- vegetable spiralizer or peeler
Using a vegetable spiralizer or peeler, cut whole zucchini into spaghetti-like noodles or ribbons.
Step 5/ 5
- ⅜ 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!
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