My fiancée is diabetic and can't have a lot of carbs, and I need to have less carbs in general. We've been on the zoodle-train for a while, but it definitely isn't the same. We recently tried cauliflower instead and it is so good I had to share.
Separate the cauliflower into small florets, toss with a little oil, salt, and pepper, and roast at ~400-425 for about a half hour, flipping them halfway through. Use just as you would cooked pasta in any dish, and you can change up the seasoning to your taste.
It's less than 10% of the carbs and calories compared to semolina pasta, is a good source of fiber, and it is way cheaper than the packaged low-carb pasta alternatives. It is very filling and keeps well in the refrigerator for reheating. Best of all, I don't feel guilty eating it, as long as the sauce is not too rich. Also roasting the cauliflower gets rid of a lot of excess water compared to zucchini.
We've used it in baked "ziti", with pesto, and marinara, as well as "mac" and cheese. Also, shout out to my fellow fans of cauliflower fried "rice" and buffalo cauliflower bites.
Submitted January 15, 2017 at 10:25PM by Redding30265 http://ift.tt/2jyouzn EatCheapAndHealthy
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