Cauliflower Alfredo with Zoodles

Cauliflower Alfredo with Zoodles

10 ingredients
99 calories
22 min cook time
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Ingredients

10 total
2 cups cauliflower florets
1 tablespoon unsalted butter
1 large clove garlic, finely chopped
½ cup lowfat milk
¼ cup Buitoni® Refrigerated Freshly Shredded Parmesan Cheese, plus more for garnish
1/2 teaspoon Maggi® Granulated Chicken Flavor Bouillon or kosher salt
1/4 teaspoon ground black pepper
4 large zucchini
1 teaspoon extra virgin olive oil
Chopped fresh flat leaf parsley

Directions

Prep: 13
Cook: 22
Wait: 0
Serving: 5
Step 3
Add 1/2 cup reserved cooking water, milk, cheese, bouillon and pepper; cover. Process until smooth. Add more cooking liquid or milk if a thinner consistency is desired.
Preparation: 3 min
Step 4
Using a spiral vegetable slicer, cut whole zucchini into spaghetti-like noodles. If you don’t have a spiralizer you can use a vegetable peeler.
Preparation: 10 min
Step 1
Bring a large saucepan of water to a boil; add cauliflower. Cover; cook for 10 minutes or until fork tender. Drain, reserving 1 cup cooking water. Place cauliflower in food processor or blender.
Cooking: 15 min
Step 2
Melt butter in skillet over medium-low heat; add garlic and cook until fragrant. Remove from heat and add to food processor with cauliflower.
Cooking: 2 min
Step 5
Heat oil in same skillet over medium-high heat; add zucchini and cook, stirring occasionally, for 2 to 3 minutes 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.
Cooking: 5 min

Nutrition Information

99 calories per serving
Serving size: 5
5.67g fat
8.64g carbs
5.77g protein
% DV*
Total Fat 6g
7.26%
Saturated Fat 3g
Cholesterol 13mg
Sodium 197mg
Carbohydrates 9g
3.14%
Dietary Fiber 2g
Sugars 6g
Protein 6g
11.54%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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