This healthy one pot Cauliflower Alfredo Zoodles is made with zucchini noodles and packed with spring vegetables including asparagus, broccoli, Brussels sprouts, red bell pepper slices and shredded carrots. It’s coated with a creamy vegan vegetable sauce that is paleo, Whole30, gluten free, low carb and dairy free.
- Healthy Chicken Chow Mein Zoodles
- Zucchini Noodle Skillet Lasagna
- Easy Pho with Daikon Noodles
- Pad Thai with Sweet Potato Noodles
……and Fettuccine Alfredo was next on our list.
This vegan version starts off with the popular creamy cauliflower sauce you’ve most likely seen all over the internet. If you haven’t tried it yet, you totally should! It really is amazing how creamy it gets with a high-speed blender.
The cauliflower florets get tossed into a big ‘ole pot until they cook up nice and tender. Next, into the blender they go where they get transformed into a super smooth and creamy sauce.
I added roasted garlic, smoked paprika, cayenne pepper and a pinch of key lime juice to give it a refreshing zing and a bump of flavor.
I also swapped in nutritional yeast to keep it completely vegan but you can totally use Parmesan cheese if you prefer.
The best part about this dish is you can add whatever veggies you have on hand. I used asparagus and broccoli this time. I also couldn’t resist adding Brussels sprouts, cherry tomatoes, a bell pepper and some shredded carrots.
These Cauliflower Alfredo Zoodles make a healthy, low carb, low sugar meal and are a great way to clean out your fridge with any lingering vegetables.
- 5-6 cups cauliflower florets 1 large cauliflower head
- 5 roasted garlic heads
- 1/2 cup reserved cooking water from cooking the cauliflower
- 1/4 cup nutritional yeast optional but recommended*
- 1 teaspoon fresh lime juice
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper optional
- salt and black pepper to taste
- 5 medium zucchini spiralized into noodles
- 2 cloves garlic minced
- 1/2 bunch asparagus trimmed and cut into 3/4" pieces
- 1/2 cup broccoli florets
- 1/2 cup brussel sprouts
- 1/2 cup red pepper
- 1/2 cup shredded carrots
- 1/2 cup cherry tomatoes
- chopped fresh parsley
- 1 -2 teaspoon nutritional yeast for sprinkling optional
- Spiralize zucchini using the ribbon blade, mandoline or a vegetable peeler; set aside. Pat dry with a paper towel.
Place cauliflower florets in a large pot over medium-high heat and cover with water. Bring to a low boil then lower heat to medium and cook for another 6-8 minutes, or until fork tender. Using a slotted spoon, transfer cauliflower to a blender.
Add roasted garlic, smoked paprika and nutritional yeast and blend. Add 2-3 tablespoons reserved cooking liquid, and continue to blend until smooth.
Add more water as needed to thin out sauce while blending. Season with salt, black pepper, and cayenne pepper, if desired.
Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds, or until fragrant. Add asparagus and other vegetables and saute for 3-4 minutes, until tender.
Add zucchini noodles and cook for 1-2 minutes until just softened - do NOT overcook. Add the sauce in the skillet and mix well to coat. Season to taste and sprinkle with parsley and nutritional yeast, if desired. Serve immediately.
*For a non-vegan option, use Parmesan cheese instead.