Ingredients

The following ingredients have 4 Servings
  • 5-6 cups cauliflower florets (1 large cauliflower head)
  • 5 roasted garlic heads
  • 1/2 cup reserved cooking water from cooking the cauliflower
  • 1/4 cup nutritional yeast (optional but recommended*)
  • 1 teaspoon fresh lime juice
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper (optional)
  • salt and black pepper (to taste)
  • 5 medium zucchini (spiralized into noodles)
  • 2 cloves garlic (minced)
  • 1/2 bunch asparagus (trimmed and cut into 3/4" pieces)
  • 1/2 cup broccoli florets
  • 1/2 cup brussel sprouts
  • 1/2 cup red pepper
  • 1/2 cup shredded carrots
  • 1/2 cup cherry tomatoes
  • chopped fresh parsley
  • 1 -2 teaspoon nutritional yeast for sprinkling (optional)

Instruction

  • Spiralize zucchini using the ribbon blade, mandoline or a vegetable peeler; set aside. Pat dry with a paper towel.
  • Place cauliflower florets in a large pot over medium-high heat and cover with water. Bring to a low boil then lower heat to medium and cook for another 6-8 minutes, or until fork tender. Using a slotted spoon, transfer cauliflower to a blender.
  • Add roasted garlic, smoked paprika and nutritional yeast and blend. Add 2-3 tablespoons reserved cooking liquid, and continue to blend until smooth.
  • Add more water as needed to thin out sauce while blending. Season with salt, black pepper, and cayenne pepper, if desired.
  • Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds, or until fragrant. Add asparagus and other vegetables and saute for 3-4 minutes, until tender.
  • Add zucchini noodles and cook for 1-2 minutes until just softened - do NOT overcook. Add the sauce in the skillet and mix well to coat. Season to taste and sprinkle with parsley and nutritional yeast, if desired. Serve immediately.