zoodles and cauliflower cream sauce

• 1/2 head cauliflower, chopped into bite-size pieces
• 4 c. chicken broth (or just enough to cover the chopped cauliflower in a pan)
• 1/2 Tbs. butter
• 4 cloves of garlic
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. milk

1) Boil the cauliflower in the broth until fork-tender (7-10 minutes).  Don’t drain.

2) While it’s cooking, saute the butter and garlic on low heat:

3) Use a slotted spoon to take the cooked cauliflower from the pot and add it to your blender along with the rest of the ingredients (spices and milk), as well as about 1/2 cup of the cooking broth.

4) Mix together until smooth and add more broth to reach desired consistency:

(make it “pourable”)

5)  Cut up your zucchini with a handy-dandy little appliance like this:

(that “spiralizer” I use is HERE…you can also find lots more fancy ones HERE)…OR you could just cut it into small pieces if you don’t have one of those nifty things. 

6)  Saute it until it’s hot and tender (I just use cooking spray).

7)  Make up a plate of zoodles and chicken (we just use rotisserie chicken from Costco…you can heat it up along with the zoodles), and pour as much of that guilt-free delicious sauce on top as you want.