Cauliflower Alfredo with zoodles, creamy sauce, Parmesan, and parsley garnish by Official MAGGI®.

Cauliflower Alfredo with Zoodles

Official MAGGI®
Cauliflower Alfredo with Zoodles
Recipe Info - Skill Level
Level
Intermediate
Recipe Info - Prep Time
Prep 
13 min
Recipe Info - Cook Time
Cook 
22 min
Recipe Info - Serving Size
Servings
Makes 5 servings, about 1 cup per serving

Enjoy the creamy magic of this delicious meal.

Cauliflower Alfredo with Zoodles is a sublime dish that blends elegance and flavor effortlessly. This recipe from Official MAGGI® is a perfect combination of tender cauliflower and spiralized zucchini noodles, creating a wonderful experience for any Italian night. The Alfredo sauce, made with freshly shredded Parmesan cheese, envelops the zoodles with its velvety texture, making each bite indulgent and satisfying.

Enhancing this dish is the addition of the Maggi® Granulated Chicken Flavor Bouillon, which provides a subtle depth of flavor that elevates the entire meal. Sprinkled with chopped fresh flat-leaf parsley, this entrée is not only inviting but brimming with flavor and aroma.

Ideal for family dinners and special occasions like Mother’s Day, this intermediate-level recipe aligns flawlessly with your culinary aspirations. It offers a delightful portion of vegetables. Dive into a plate of Cauliflower Alfredo with Zoodles, and revel in a meal that promises to be both memorable and nutritious.

Ingredients

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The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Make It

Step 1

Bring a large saucepan of water to a boil; add cauliflower. Cover; cook for 10 minutes or until fork tender. Drain, reserving 1 cup cooking water. Place cauliflower in food processor or blender.

Step 2

Melt butter in skillet over medium-low heat; add garlic and cook until fragrant. Remove from heat and add to food processor with cauliflower.

Step 3

Add 1/2 cup reserved cooking water, milk, cheese, bouillon and pepper; cover. Process until smooth. Add more cooking liquid or milk if a thinner consistency is desired.

Step 4

Using a spiral vegetable slicer, cut whole zucchini into spaghetti-like noodles. If you don’t have a spiralizer you can use a vegetable peeler.

Step 5

Heat oil in same skillet over medium-high heat; add zucchini and cook, stirring occasionally, for 2 to 3 minutes or until softened. Add cauliflower Alfredo sauce and toss gently to coat. Season with salt and pepper if desired. Top with additional cheese and parsley.

Ingredients