Vegetable Noodles Two Ways with Cauliflower Alfredo

Hi everyone! J here, with what is maybe the first successful attempt of L's to get me to eat beets. I actually didn't mind them in this dish- there are enough other complimentary flavors that the beet flavor isn't too overpowering. This recipe is a loose adaptation of a recipe we found on tbsp. You can find the original recipe here.
Full disclosure- we used pre-sliced beet and zucchini noodles. #sorrynotsorry. I like the results of spiralizing vegetables, but the process itself can be a HUGE pain. Sometimes literally.

Roasting the beet noodles gave them a dramatically different flavor from the zucchini. You can either serve them in two separate portions, as pictured, or toss them together before placing on the alfredo. The sauce was still fairly thin after blending, so next time I might try adding a bit of flour along with the milk and broth. Share your version in the comments or on soy-cial media!

Vegetable Noodles Two Ways with Cauliflower Alfredo

Ingredients:

• 1-2 Tbsp. Olive oil (add more as needed while sautéing)
• 1 head cauliflower, chopped into florets
• 1 small onion, diced
• 3 cloves garlic, peeled & chopped
• Pinch of salt & pepper
• 1/2 cup milk
• 1/4 cup vegetable broth
• 1/2 cup shredded parmesan cheese
• 2 zucchini, spiralized
• 1 lb. beets, spiralized
• Dried parsley and basil, to taste

Instructions:

1. Preheat oven to 400°F. Prepare a 9x13" baking pan with cooking spray.
2. Boil about 4-5 cups water in a medium pot. Add zucchini noodles and boil for 8-10 minutes. Drain and return to pot when cooked.
3. Toss beet noodles with a few pinches of salt and a generous drizzle of olive oil on prepared baking pan. Roast for about 10 minutes, tossing after 5 minutes if needed.
4. Heat olive oil in large skillet. Add cauliflower, onion, and garlic, sauté about 5-6 minutes, until cauliflower starts to get tender.
5. Add milk and broth to skillet, turn heat to low. Gently stir and let simmer for 5 minutes.
6. Place skillet contents into blender, pulse until fairly smooth. Stir in parmesan cheese.
7. Ladle cauliflower mixture onto plate, top with vegetable noodles. Add parsley, basil, salt & pepper to taste. (And maybe a bit more cheese.)
   

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Pasta