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Zucchini Noodles with Cauliflower Alfredo

Dr. Heather Finley
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 4


  • 1/2 head Cauliflower large, chopped into florets
  • 1 tsp Avocado Oil divided
  • 1 Yellow Onion small, chopped
  • 2 cloves Garlic minced
  • 1/4 cup Nutritional Yeast
  • 1/2 cup Organic Coconut Milk from the can
  • 2 tbsp Lemon Juice
  • 3/4 tsp Sea Salt divided
  • 1 1/4 lbs Chicken Breast boneless, skinless
  • 1 tbsp Rosemary fresh, chopped
  • 1/4 tsp Garlic Powder
  • 4 Zucchini medium, spiralized into noodles


  • Bring a large pot of water to a boil under a steamer basket. Place the cauliflower florets in the steamer basket and cook for 10 to 12 minutes, or until soft.
  • In a skillet over medium heat, add half of the avocado oil and the onion. Cook for 5 to 7 minutes, until cooked through, then lower the heat to low and add the garlic. Cook for 1 to 2 minutes more. Set aside.
  • In a blender, add the steamed cauliflower, onion, garlic, nutritional yeast, coconut milk, lemon juice and 3/4 of the sea salt. Blend on high until smooth and creamy. Set aside.
  • Season the chicken breast with rosemary, garlic powder and the remaining sea salt. In a skillet over medium heat, add the remaining avocado oil. Then, add the chicken breast and cook for 8 minutes per side. Remove, let it rest for 2 to 3 minutes and then slice.
  • Plate the zucchini noodles and top with sliced chicken and cauliflower alfredo sauce. Enjoy!
Keyword dairy-free, egg-free, gluten-free, grain-free, low-glycemic, nut-free, soy-free