Cauliflower is one of those remarkable vegetables that is more versatile than I could have ever imagined. For years I thought it was broccoli’s bland cousin, but after discovering the fun of Paleo there’s no shortage of fun things to do with cauliflower in the kitchen.
For the sauce
4 cups cauliflower florets
2 tbsp cashew nuts, soaked for minimum 1 hour
4 tbsp nutritional yeast
5 garlic cloves, minced
1 small onion, minced
1 tsp dried chives
½ cup almond milk
½ tbsp lemon juice
2 tsp olive oil
salt, pepper to taste
The rest of ingredients
4 large zucchini , cut into noodles
4 ounce bacon, chopped
4 tbsp chopped parsley
2 tbsp olive oil
crushed black pepper to taste ( optional)
Fill a large pot with water add salt and bring to boil. Add the cauliflower florets and cook for 6 minutes. With a slotted spoon remove the cauliflower florets from the pot and drain well.
Heat the olive oil over medium heat and add the chopped onion. Cook for 5 minutes, then add the garlic and cook for 1 minute. Remove from the heat. In a high speed blender place the cooked cauliflower, onion and garlic, almond milk, nutritional yeast, cashew nuts, dried chives and lemon juice. Blend until smooth. Season to taste and set aside.
Heat the remaining olive oil in a large skillet over medium heat. Add the bacon and cook 2-3 minutes or until crisp. Remove from the skillet and set aside. In the same skillet add the zucchini noodles and cook for 1-2 minutes. Add the sauce in the skillet and mix well to coat. Heat until heated enough to your liking. Add the bacon and chopped parsley and mix to combine. Season to taste and sprinkle with crushed black pepper. Serve immediately.