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.

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.

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.

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.