Zucchini Fettuccine and Cauliflower Alfredo

Add Cauliflower Florets (4 1/4 cups) 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 (1/2 Tbsp) 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 (1/2 cup) , 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) .

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 (3 cups) and cook lightly until it is wilted.

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