Ingredients

Scale

For the sauce:

1/2 a large head of cauliflower, broken into florets
4 Tablespoons butter
4 – 6 cloves garlic, peeled & chopped
4 oz. Greek cream cheese
4.5 oz. parmesan cheese
1/2 cup whipping cream
1/2 cup whole milk
1/2 teaspoon Italian Seasoning
A few fresh basil leaves

For the zoodles:

1 zucchini per person, spiralized
A bit of olive oil

Instructions

Bring a pot of water to boiling over medium heat, then add the cauliflower. Cover and boil until the cauliflower is very tender when poked with a fork.
Meanwhile, melt the butter in another pan and saute the garlic for a few minutes until fragrant, but not browned.
Pour the cauliflower into a strainer over the sink to strain out the water, then put the cauliflower in a food processor. Add the rest of the sauce ingredients (including the garlic and butter) and puree until the sauce is smooth. Taste and add salt or pepper if needed.
To make the zoodles: using a spiralizer, cut the zucchini into noodles. Cut the zoodles a bit with a knife or scissors so that the noodles aren’t excessively long. Heat a bit of olive oil in a frying pan, add the zoodles and cook until tender. Toss with some of the sauce, top with bacon and tomatoes or other toppings of your choice and enjoy!

Notes

You can use the sauce over zoodles and/or noodles or as a pizza sauce. Can also serve as a nice sauce for potatoes, casseroles or creamy dips.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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