Cauliflower "Alfredo" with Ranch Meatballs and Zoodles

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Next to sushi, Italian dishes are my favorite!!.  I love cheese, like really really LOVE cheese.  And when I'm eating something that I love, my brain never reaches that point where it's supposed to tell you, "Stop, you're full."  I make a killer homemade alfredo sauce, a recipe passed down to me by someone very dear to my heart, but it will put me in pure food coma.  I've seen so many different recipes with cauliflower alfredo sauce, so I decided to give it a try.  I'm all about finding healthy substitutions to delicious, not-so-healthy foods.  Don't get me wrong.  This is NOT like the real thing.  But it is still so good!!  I added some cheese to it, but very little, so please don't make this thinking that you are getting a dairy-free meal.  You could certainly make it dairy-free by adding more nutritional yeast and leaving out the cheese, but I decided to keep a good balance of the two.   

Cauliflower "Alfredo" with Ranch Meatballs and Zoodles

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INGREDIENTS

For the sauce:

  • 1 large head of cauliflower, cut into florets 
  • 3/4 cup unsweetened cashew milk
  • 1 1/2 teaspoon lemon juice 
  • 2 Tablespoons grated Parmesan or Romano
  • 2 Tablespoons nutritional yeast
  • 6 garlic cloves, minced 
  • 1/4-1/2 teaspoon cayenne pepper
  • sea salt to taste
  • cooking spray 

For the meatballs:

  • 1 pound ground turkey, 93% lean
  • 1/4 cup bread crumbs
  • 1 large egg
  • 1 ounce dry ranch seasoning, either Hidden Valley Ranch or this homemade recipe from The Pioneer Woman 
  • 1/2 cup crumbled goat cheese

For the zoodles: 

  • 5-6 zucchini, cut into noodles

INSTRUCTIONS

Preheat the oven to 350 degrees.  Mix all ingredient for the meatballs in a large bowl.  Separate into 12 meatballs and place in a greased muffin pan.  Bake for 25-30 minutes.

Fill a large pot with water and bring to boil.  Add the cauliflower and cook for approximately 10 minutes or until soft.  Remove cauliflower from pot and drain well.  Lower heat and saute garlic in cooking spray for about 1 minute.  Bring heat to low and add cashew milk to pot.  Next add the cauliflower back to the pot.  Using an immersion blender, blend cauliflower, milk, and garlic until smooth, adding more cashew milk if needed.  Once smooth and all chunks are gone, add in the rest of the ingredients for the sauce.  

Cut the zucchini into noodles.  I would recommend using a spiralizer.  It will save a ton of time!  Place a skillet over medium-high heat.  Spray with cooking spray.  Once the pan is hot, add the zoodles.  Toss the noodles and cook for a bout 5 minutes, or until al dente.  Serve immediately.  

Top your plate with the zoodles, sauce, and meatballs.  Enjoy!!