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+ servings

Zucchini Noodles with Cauliflower Garlic Cream Sauce

Course Dinner, Lunch, Main Dish
Cuisine Paleo
Prep Time 20 minutes
Total Time 20 minutes
Servings 4


Zucchini Noodles

  • 2 tbsp olive oil
  • 1 tsp Kosher salt
  • 2 Zucchini (medium-sized)


  • 2 tbsp olive oil
  • 3 cups Chicken broth (or water)
  • 3 cups Cauliflower florets
  • 1/2 cup Coconut milk
  • 4 Garlic cloves (minced)
  • Sea salt and fresh ground pepper (to taste)


  1. Cut the zucchinis into noodles using either a spiral slicer or julienne peeler. Lay them on a paper towel and sprinkle with the salt. Let stand for 10 minutes.
  2. While the zucchini is sitting, make the sauce. Heat the olive oil in a skillet. Add the garlic and cook for one minute. Remove from heat. Put the cauliflower and broth in a saucepan and bring a boil. Cook for 7 to 8 minutes, until tender. Drain, reserving the cooking liquid.
  3. Transfer cauliflower to a blender and add the garlic. Add about half the cooking liquid, coconut milk, and a pinch of salt and pepper. Blend until smooth, adding more the reserved broth if necessary.
  4. Squeeze the liquid from the noodles. Heat a skillet over medium heat and add the drained noodles to the pan. Cook for 1 to 2 minutes, until warmed. Top the warm noodles with the sauce.