makes 2 servings


4 zucchini, spiralized

1 head cauliflower, cut into florets

4 cups vegetable broth or chicken stock

4 cloves of garlic, minced

1 Tbsp ghee

1/4 cup coconut milk

1 Tbsp lemon juice

1/2 tsp lemon zest

pinch of sea salt

pinch of black pepper

  1. In a Dutch oven, bring the vegetable broth or chicken stock to a boil. Reduce heat, add the cauliflower florets and steam for 7 to 10 minutes.
  2. While the cauliflower steams, sauté the minced garlic in ghee over low heat until the garlic is golden brown. Set aside the garlic and ghee.
  3. Once the cauliflower is done steaming, set aside one cup of the vegetable broth or chicken stock.
  4. In a high-speed blender, combine the cauliflower florets, one cup of vegetable broth or chicken stock, garlic in ghee, coconut milk, lemon juice, lemon zest, salt and pepper. Blend until smooth.
  5. Add the zucchini noodles and alfredo sauce in a skillet and cook for 4-6 minutes, or until desired texture.
  6. Enjoy!

xx Shira