CREAMY ZUCCHINI CAULIFREDO MAC N’ CHEESE⠀

CREAMY ZUCCHINI CAULIFREDO MAC N’ CHEESE⠀
(Serves 2). This recipe calls for a cheddar ‘caulifredo’ sauce (cauliflower-based alfredo), which can be made dairy-free/vegan with a few simple swaps!⠀

2 cups cooked chickpea pasta shells (or noodle of choice — regular/keto etc)⠀
2 cups shredded zucchini⠀
1 cup creamy cheddar caulifredo sauce⠀

Simply toss hot pasta with the sauce and shredded zucchini. The zucchini “cooks” and absorbs the creamy/cheesy flavors as it’s warmed by the sauce.⠀

For the Cheddar Caulifredo:⠀
(Makes ~2 cups)⠀

4 garlic cloves • 3 cups cauliflower florets • 1/2 teaspoon salt • 1/2 cup broth (chicken or vegetable) • 1/4 teaspoon pepper • 1 tablespoon butter or ghee (vegan can be substituted) • 1 cup cheddar (or cheese of choice — dairy or vegan)⠀

1. Steam cauliflower and cauliflower in a steamed basket until tender. Transfer to a blender or food processor while still hot and add remaining ingredients; blend until smooth, about 2 minutes. Transfer to a medium-size sauce pan and heat over low; stir in cheese and stir until incorporated.

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