Paleo Zucchini Noodles with Cauliflower Garlic Cream Sauce

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.

Rating: 6.1/10 (22 votes cast)
Paleo Zucchini Noodles with Cauliflower Garlic Cream Sauce, 6.1 out of 10 based on 22 ratings

Zucchini Noodles with Cauliflower Garlic Cream Sauce

CuisinePaleo
Servings: 4
Prep Time: 20 minutes



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

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.
source:http://ultimatepaleoguide.com/recipe/zucchini-noodles-with-cauliflower-garlic-cream-sauce/