Zucchini Fettuccine and Cauliflower Alfredo

Add Cauliflower Florets (455 g) in a large pot and cover with water. Bring to a low boil. Once boiling, cook for 5-6 minutes until tender. Drain water and set aside.

Meanwhile, add Coconut Oil (1 tsp) in a skillet and saute the Garlic (2 cloves) over low heat for 4-5 minutes until softened and fragrant, but not browned.

In a high-speed blender or food processor, add the cooked cauliflower, sautéed garlic, Vanilla Almond Milk (120 mL), Flaxseeds (2 Tbsp), juice from Lemon (1), Onion Powder (1/2 tsp), Garlic Powder (1/4 tsp), Fine Sea Salt (1/2 tsp), Ground Black Pepper (1/2 tsp), Ground Turmeric (1/2 tsp), Dried Parsley (1 tsp), Dried Basil (1 tsp), and Sriracha (1/2 tsp).

Blend until a smooth sauce forms, approx 30 seconds to a minute, to ensure texture is smooth and creamy with no lumps!

Meanwhile, place spiralized Zucchini (4) 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, sorta wilted and soft. Careful not to overcook. About mid way through cooking the zucchini, add in the Fresh Spinach (720 mL) and cook lightly until it is wilted.

You can then add the cauliflower sauce into the same pan and stir to combine or you can serve the zucchini pasta up individually and top with your desired sauce on each plate!

Garnish with Fresh Herbs (to taste) and Parmesan Cheese (to taste).