Cauliflower alfredo with zoodles

Cauliflower alfredo with zoodles

10 ratings

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
4
zucchini (large)
1 tsp
extra virgin olive oil
fresh flat leaf parsley for garnish
Parmesan cheese for garnish
Metric
Imperial
  • 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
  • 4  zucchini (large)
  • 1 tsp extra virgin olive oil
  • fresh flat leaf parsley for garnish
  • Parmesan cheese for garnish

Utensils

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

Nutrition per serving

Cal
110
Protein
6g
Fat
4g
Carb
12g

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 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 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.
  • 4 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!