Cauliflower alfredo with zoodles

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!