Zucchini “Pasta” with Roasted Cauliflower Alfredo Sauce

I just got a spiralizer for my birthday and I tried it out for the first time. Very easy to use. This was a great meal and we will be making this again. I kind of winged it on the ingredients but it makes a great vegetarian meal with little guilt and a lot of flavor. Might be good for after Thanksgiving…



  • 1 Head of cauliflower, cut into chunks
  • 2 tablespoon olive oil (for drizzling on cauliflower)
  • ½ cup skim milk
  • 1/4 cup Parmesan cheese (or more)
  • ½ teaspoon sea salt, or to taste
  • ½ teaspoon pepper, to taste
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • ½ tsp Sriracha (optional, adds a little kick)


  • 3 zucchini, spiralized
  • 1 package raw spinach, with stems removed
  • Fresh herbs to garnish



  1. Pre heat oven to 400 degrees. Place cauliflower chunks on a cookie sheet, drizzle with olive oil and sprinkle with sea salt and pepper.
  2. Place in oven and roast until tender and golden, about 20 minutes, cool slightly.
  3. In a food processor, add the cooked cauliflower, milk, salt, pepper, dried herbs and Sriracha. Blend until a smooth sauce forms, approx 30 seconds to a minute to ensure texture is smooth and creamy with no lumps! Place in a microwave safe bowl.
  4. Meanwhile, place zucchini in a medium-sized frying pan greased with coconut cooking spray and cook, while stirring, for 3-4 minutes or until zucchini takes on a cooked pasta texture. Careful not to overcook! About mid way through cooking the zucchini, add in the spinach and cook lightly until it is wilted.
  5. Warm the “Alfredo” sauce in the microwave for about a minute
  6. Place spinach/zucchini pasta in serving bowls and top with sauce.
  7. Garnish with fresh herbs and Parmesan cheese.

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