Description
A creamy and decadent bowl of “pasta” without the carbs or the dairy!
Scale
Ingredients
The Cauliflower
- 1 large head of cauliflower, cut into small florets
- 2 tablespoons avocado oil
- 1 teaspoon sea salt
- 1 teaspoon granulated garlic
For the Sauce:
- 1 bunch fresh basil, about 3 cups (purple, Thai or regular)
- 3 cloves garlic
- 1 cup pre-soaked, and drained cashews
- 1 cup avocado oil (this one)
- 2 teaspoons fish sauce (this one)
- 1/2 teaspoon fine salt
- 1 tablespoon lemon zest
The noodles
- 2 packs Miracle Noodle (this one) or your choice veggie noddles
Instructions
- Pre-heat the oven to 400F.
- Toss the cauliflower florets with oil, salt, and garlic. Spread out in a large casserole dish. Roast for 35 minutes or until golden.
- While it roasts blend all of the sauce ingredients in the blender until smooth. Set aside.
- Open your shirataki noodle packets, drain them, and place the noodles in a large bowl. Cover with fresh water and soak for 5 minutes then rinse and drain.
- Once the cauliflower is golden, open the oven, remove the casserole dish, add in the noodles and all of the sauce. Use tongs to mix everything together well then spread out evenly in the casserole dish.
- Put it back in the oven and bake for 15 minutes. Remove from the oven and serve!
Recipe Notes:
See post for Whole30 Modifications!
Nutrition
- Serving Size: 1/8 recipe
- Calories: 344
- Fat: 35g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g
