Zucchini Noodle Cauliflower Alfredo
Spaghetti Recipe
Photo: Helyn’s Kitchen
Gluten Free Spaghetti Series #2
An April Maura Original
Ingredients: Serving 2 people
-1 head of cauliflower
-2 large zucchini’s
3 EASY Steps to Making Zucchini Noodle Spaghetti
GLUTEN & Dairy FREE
1) Cut up all the veggies and tear the mushrooms. (optional) Make homemade spaghetti sauce
2) Saute mushrooms and the onions for about 5-7 minutes (till light brown) and then add the spaghetti sauce.
3) Add the veggies and garnish the spaghetti with fresh oregano and parmesan.
zucchini cutting– cut off ends and use a pealer
CREAMY CAULIFLOWER SAUCE
- 8 large cloves garlic, minced
- 2 tablespoons Irish butter
- 5-6 cups cauliflower florets
- 6-7 cups vegetable broth or water
- 1 teaspoon salt (more to taste)
- ½ teaspoon pepper (more to taste)
- ½ cup almond milk (more to taste)
INSTRUCTIONS
- Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
- Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
- Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
NOTES
I like to add a little bit of olive oil for the flavor and to help keep the sauce really smooth. Several other readers have mentioned that they really liked the addition of Parmesan cheese as well.
What other ways do you like to eat zucchini pasta?
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