Cauliflower Alfredo with Zoodles

Cauliflower Alfredo with Zoodles
Level
Intermediate
Prep
13 minutes
Cook
22 minutes
Servings
Makes 5 servings, about 1 cup per serving

The Secret Ingredient

Ingredients

  • 2 cups cauliflower florets
  • 1 tablespoon unsalted butter
  • 1 large clove garlic, finely chopped
  • ½ cup lowfat milk
  • ¼ cup 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

Make It

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.

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.

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.

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.

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.