CREAMY PARMESAN ZOODLES WITH CARAMELIZED CAULIFLOWER


This light dish is surprisingly big on flavor.

Are you ready for CREAMY PARMESAN ZOODLES WITH CARAMELIZED CAULIFLOWER?



This is quite the healthy dish. It is obviously low-carb, made with good-for-you ingredient, and it’s very easy to make.

The “pasta” is made out of zucchini, which is my favorite! And the sauce is made using raw cashews (no soaking here!) and nutritional yeast, plus a few other ingredients.


And let’s talk about the cauliflower. I mean, CARAMELIZED cauliflower! Crispy, sweet cauliflower. That alone is so yum!

Hope you like this recipe.

Let’s get cooking!



CREAMY PARMESAN ZOODLES WITH CARAMELIZED CAULIFLOWER


WHAT YOU'LL NEED:

For the Zucchini Noodles

  • 4 to 5 zucchini, spiralized

  • Salt to ‘sweat’ the noodles

  • 1/2 Cup raw whole cashews

  • 2 Tbsps. nutritional yeast

  • 1/2 tsp. salt

  • 1/8 tsp. garlic powder


For the Cauliflower

  • 1/2 head of cauliflower, cut into florets

  • 1 Tbsp. olive oil

  • 1 Tbsp. agave nectar (or sub w/maple syrup)

  • 1/2 tsp. salt

  • 1/4 tsp. pepper


HOW TO MAKE IT:

  1. If you have not spiralized your zucchini, do so now.

  2. Lightly salt the spiralized zucchini and place in a colander to drain excess moisture. Set aside while you prepare the cauliflower.

  3. Preheat your oven to 425°F.

  4. Cut the cauliflower into florets, and place in a baking sheet lined with parchment paper. Pour the olive oil and agave or maple syrup on top, and sprinkle with the salt and pepper. Toss to evenly coat the cauliflower.

  5. Roast the cauliflower for about 30 minutes, stopping halfway through to flip the florets over.

  6. While the cauliflower roasts, make the vegan parmesan by adding the raw cashews, nutritional yeast, 1/2 teaspoon salt and 1/8 teaspoon garlic powder to a blender or food processor and pulse just until a fine flour forms. Set aside.

  7. About 5 to 10 minutes before the cauliflower is done, heat a pan lightly sprayed with olive oil and warm the spiralized zucchini. You don’t want to cook these for too long, you want them to retain a bit of crunch and avoid excess moisture.

  8. Once warm, sprinkle the parmesan mix over the noodles a spoonful at a time until the moisture from the zucchini combines with the powder and forms a creamy sauce. You may not need to use all of the powder.

  9. Once the cauliflower is brown and caramelized, remove from oven and serve with the zucchini noodles.

  10. Sprinkle any additional powdered parmesan over the noodles when serving.

  11. Enjoy!

















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