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Cauliflower Alfredo Zoodles with Asparagus & Spring Vegetables

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.
Course Main Course
Cuisine American
Keyword healthy dinner recipe, vegan alfredo sauce, zoodle recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 4 servings
Calories 117 kcal


Roasted Garlic Cauliflower Alfredo Sauce:

  • 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

Zucchini Noodles:

  • 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


  1. Spiralize zucchini using the ribbon blade, mandoline or a vegetable peeler; set aside. Pat dry with a paper towel.
  2. 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.

  3. Add roasted garlic, smoked paprika and nutritional yeast and blend. Add 2-3 tablespoons reserved cooking liquid, and continue to blend until smooth.

  4. Add more water as needed to thin out sauce while blending. Season with salt, black pepper, and cayenne pepper, if desired.

  5. 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.

  6. 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.

Recipe Notes

*For a non-vegan option, use Parmesan cheese instead.

Nutrition Facts
Cauliflower Alfredo Zoodles with Asparagus & Spring Vegetables
Amount Per Serving (1 serving)
Calories 117 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 78mg3%
Potassium 1304mg37%
Carbohydrates 22g7%
Fiber 7g28%
Sugar 11g12%
Protein 8g16%
Vitamin A 4280IU86%
Vitamin C 154.2mg187%
Calcium 91mg9%
Iron 2.3mg13%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.