Okay, okay, I’m really starting to try some new things with my spiralizer: I added a creamy, white cauliflower sauce. I was little skeptical of the cauliflower hype, but I gotta say; it was pretty damn delicious. It was creamy, rich, and tasted just like a Alfredo sauce. The only negative: it is a great, satisfying dish for a nice, crisp fall night & I made it in July, ha!
zoodles w/ creamy, cauliflower sauce, & coconut shrimp
Gather the following ingredients:
For the ‘sauce’:
- 2 cauliflower heads (floretes only), roughly chopped
- 1-2 cups water
- 2 tbsp coconut oil
- 3 tbsp minced garlic
For the rest:
- 1 container of pre-sliced mushrooms
- 1 small red onion
- 1 bag of thawed, cooked shrimp
- juice from 1 lime
- 1 tbsp garam masala (click here if you have no idea what this is referring to, like me)
- 2 large zucchini, cut with spirializer into noodle size of your choice, (I like spaghetti)
- sea salt and black pepper to taste
Method:
- Add cauliflower, water, and coconut oil to a medium saucepan. Bring to a boil, cover, lower heat and cook until the cauliflower is really soft, about 5-7 minutes.
- Meanwhile, cook the mushrooms in a large skillet until nice and golden. Add onion, salt and pepper and continue cooking until soft and fragrant.
- Ladle the cauliflower mixture into your blender, add minced garlic, and process on high speed until super smooth and silky in consistency.
- Pour that cauliflower mixture over the mushrooms and onions. Add the shrimp (I cooked the shrimp for a couple minutes in coconut oil previous), lime juice, and garam masala and bring to a simmer over low-medium heat.
- In separate sauce pan, heat zoodles for about five minutes, just enough to warm them up, (they will cook further when the sauce is poured on top)
- Dish zoodles into a bowl, pour sauce over, & ENJOY!! 🙂
