Ingredients
Scale
- 1 medium head of cauliflower, cut into florets
- 3 cloves garlic, minced
- 1 cup vegetable broth (or chicken broth)
- ½ cup grated Parmesan cheese (or nutritional yeast for vegan option)
- ¼ cup heavy cream (or coconut milk for dairy-free)
- 2 tbsp butter (or olive oil)
- Salt and black pepper to taste
- 2 medium zucchinis, spiralized into noodles
- Fresh parsley and extra Parmesan for garnish
Instructions
- Prepare the cauliflower by cutting into small florets for quicker cooking.
- In a pot, simmer cauliflower and garlic in vegetable broth for 10-12 minutes until tender.
- Blend cooked cauliflower with butter, cream, and Parmesan until smooth. Adjust thickness with reserved broth.
- Spiralize zucchinis into noodles and lightly sauté for 2-3 minutes.
- Toss zucchini noodles with the creamy Cauliflower Alfredo Sauce and garnish with parsley and extra Parmesan.
Notes
- For extra richness, add more cream or Parmesan.
- Blend in cashews for a nutty flavor boost.
- Make it vegan by using olive oil, coconut milk, and nutritional yeast.
- Store sauce separately for up to 3 days; zucchini noodles are best fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blended, Sautéed
- Cuisine: Italian-Inspired
- Diet: Gluten-Free, Low-Carb, Vegetarian
Nutrition
- Serving Size: 1 cup sauce + zucchini noodles
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg