1 large organic zucchini (Zucchinis are one of the things I always try to buy organic. Non-organic zucchinis are almost all GMO.)
1/2 head of cauliflower
1/2 cup chicken stock
1-3 cloves of garlic depending on how garlicky you like it
1/2 cup Coconut cream (Place a can of coconut milk in the fridge for a few hours. When you open the can there will cream at the top and watery milky stuff at the bottom. Use the thick cream in this recipe and add the more watery stuff to a smoothie or jello.)
Olive oil
sea salt, fresh ground pepper
fresh parsley, chopped
1/2 head of cauliflower
1/2 cup chicken stock
1-3 cloves of garlic depending on how garlicky you like it
1/2 cup Coconut cream (Place a can of coconut milk in the fridge for a few hours. When you open the can there will cream at the top and watery milky stuff at the bottom. Use the thick cream in this recipe and add the more watery stuff to a smoothie or jello.)
Olive oil
sea salt, fresh ground pepper
fresh parsley, chopped
- Chop up the cauliflower into 2 inch-ish chunks. Add to a saucepan with the chicken stock and boil until fork tender.
- While the cauliflower is cooking, make the zucchinis into noodles. I have a spiralizer which I LOVE and I use often. But if you're just trying this for the first time and aren't ready to make that commitment, you can grate it with the large hole cheese grater.
- Put the cooked cauliflower, chicken stock, garlic, and coconut cream into a blender or food processor. Blend for several minutes until very smooth. Add olive oil if you feel like it needs to be more liquid.
- Add salt, pepper, and fresh herbs to taste.
- Put the sauce into a frying pan and heat gently until steaming. Mix in the zucchini and stir well to coat all the noodles with the sauce. Cook only for a couple of minutes until the noodles are al dente. Test often; they go quickly from having a nice noodley texture to being limp and soggy.