Paleo Zucchini Noodles with Cauliflower Garlic Cream Sauce

If you’re looking for an alternative of pasta and trying to escape the the grips of pasta-based foods and trying to have a healthy diet and life, Zucchinni noodles is the ultimate saviour!. In this part, let’s get to know what is this Zucchini Noodles with Cauliflower Garlic Cream Sauce is all about.

Zucchini noodles, from the name itself, is made with Zucchini. It is a very extremely versatile vegetable. One cup of sliced Zucchini has about 19 calories. That’s 40 to 50% lower than the same serving size for other low-cal green veggies like broccoli and Brussels sprouts. It also contains good amount of potassium that is good for the heart.

The cuisine is topped with sauce. The sauce will be made with olive oil, chicken broth, cauliflower florets, coconut milk, garlic cloves, sea salt and freshly ground pepper. These ingredients are guaranteed Paleo and really offer good health benefits for the body.

To prepare this awesome noodles, simply cut the healthy vege Zucchinni into noodles using spiral slicer or julienne peeler. After making the noodles, let them sit and make the sauce. To 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. After that, 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. Lastly, 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. Then, top the warm noodles with the sauce. Done! The steps are easy to follow.

A healthy Paleo food that is easy to prepare. What are you waiting for? A creamy dairy-free sauce combined with tender zucchini noodles makes a healthy lunch or light dinner. Add some cooked chicken or shrimp for something more filling.

Paleo Zucchini Noodles with Cauliflower Garlic Cream Sauce

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Zucchini Noodles with Cauliflower Garlic Cream Sauce

Course Dinner, Lunch, Main Dish

Cuisine Paleo

Prep Time 20 minutes

Total Time 20 minutes

Servings 4

Ingredients

Zucchini Noodles

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

Sauce

• 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)

Instructions

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.