Description
Zucchini ‘noodles’ in a garlic-infused cauliflower cream sauce with tender bits of asparagus.
Ingredients
Scale
For the Creamy Garlic Cauliflower Sauce
- 1 ½ Tablespoons extra virgin olive oil
- 2 sprigs thyme
- 4 cloves garlic chopped
- 1 shallot small, thinly chopped
- 3 cups cauliflower rice
- 1/2 teaspoon Celtic sea salt
- 4 Tablespoons full fat coconut milk
- 1 Tablespoon nutritional yeast
- ½ Tablespoon lemon or apple cider vinegar
- 4–6 Tablespoons of stock
For the Noodles
- 4 small-medium zucchini, spiralized
- 2 Tablespoons extra virgin olive oil, divided
- 1 pound asparagus woody ends removed and cut into 1” pieces
- 1/4 cup pitted kalamata olives, coarsely chopped
- Celtic sea salt and fresh pepper (leave out for AIP)
Optional Protein
- 4–6 slices nitrate free bacon cooked until lightly crispy. Drain on paper towels and cut into 1” pieces
- 4–6 ounces grilled chicken, cut into slices
- 6–8 grilled shrimp
Instructions
For the Creamy Garlic Cauliflower Sauce
- Heat the olive oil on medium low in a medium size sauté pan.
- Add the chopped shallot and the whole sprigs of thyme to season the oil. Cook 2 minutes.
- Add garlic and sauté 1-2 minutes. Remove the sprigs of thyme.
- Add the cauliflower rice, salt and coconut milk and mix well.
- Cover and let it cook on medium-low heat for about 8 minutes. Keep watch, stirring occasionally so it doesn’t get brown. You want the sauce to be white.
- Transfer the cauliflower mixture to a high speed blender, add in the nutritional yeast, lemon juice and 3-4 tablespoons of stock. Blend on high, adding more stock as needed until you have a smooth and creamy sauce.
- Taste to adjust salt, you want it to be a little salty. Set aside.
For the Noodles
- Prepare the cauliflower garlic sauce and set aside.
- Cook the bacon, chicken or shrimp if using.
- Spiralize the zucchini, place them in a colander, sprinkle with 1/2 teaspoon salt and toss. Place the colander in the sink or over a bowl. Let drain in while you prepare and cook the asparagus.
- Heat a large skillet over medium high heat and add a tablespoon of oil. Add the cut asparagus and sauté until just crisp tender, 2-3 minutes, sprinkling with salt and black pepper to taste. Transfer to a plate.
- Wrap the zucchini in a kitchen towel, and squeeze the water out. Make 1 or 2 cuts so noodles are not so long.
- In the same pan you cooked the asparagus, heat 1 tablespoon oil on medium low, until hot. Add zucchini and olives, raise heat to medium-high, cook turning a few times with tongs for 3 minutes until they begin to turn bright green.
- Add cooked asparagus and stir to combine evenly.
- Add 1 cup of the Garlic Cauliflower Sauce and toss with the noodles and asparagus. Cook for 1-2 minutes until everything is warm.
- Transfer to a serving bowl. Place a few dollops of the Garlic Sauce over the noodles and top with protein choice, if using.
- Garnish with parsley and serve right away with extra sauce on the side.
Notes
The recipe makes 2-3 servings without the protein, 4 servings with the additional protein.
The nutritional information is without any additional protein.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Saute
- Cuisine: Low Carb, AIP, Vegan, Nut Free, Paleo, Gluten-Free, Whole30