Rather than packing on the pounds and suffering some digestive discomfort immediately after you finish your cleanse, make this incredibly healthy cauliflower alternative. It’s 100% vegan, low in calories, and a great way to help you realize the many possibilities of plant-based cooking.
- Prep Time: 10m
- Cook Time: 15m
- Total Time: 25m
- 1 small head of cauliflower
- 1 tsp. olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 3 tbsp. tomato paste
- 1 (28 oz) can diced tomatoes (no salt added)
- 1/2 tsp. each: dried thyme dried basil, dried rosemary, and dried oregano
- 1/2 c fresh basil, chopped
- pinch of sea salt
- pinch of black pepper
- 2 zucchini spiralized
- Break the cauliflower into medium-sized florets and add about 1/4 of the head to a food processor. Pulse the cauliflower until you get a crumbly mixture. Repeat until you have blended all of the florets.
- Warm 1 teaspoon of olive oil in a large pan over medium heat. Once the oil is hot, add the onion and sauté for a couple minutes, or until translucent. Add the garlic and cook for another minute.
- Stir in the cauliflower and tomato paste and cook for two more minutes. Add the diced tomatoes, dried herbs, fresh basil, and sea salt and pepper and bring to a boil before reducing to a simmer. Let it simmer for about 5 minutes. Remove from heat and set aside.
- In a separate pan, warm a splash of olive oil over medium heat and then add the spiralized zucchini to the pan. Cook for about three minutes, tossing occasionally.
- Ladle your desired amount of sauce into the pan with zucchini noodles and toss to coat the noodles. Remove from heat, serve, and enjoy.
- You can store any leftover sauce in an airtight container in the fridge or freezer.