cloves of garlic
tbsp of olive oil
cups of chopped cauliflower
cups of vegetable broth
cup light cream
Salt and pepper to taste
Bring the broth to boil in a large stock pot.
Add in the chopped cauliflower and cook until tender. Remove from heat.
In a separate pan, saute minced garlic in olive oil over low heat until it’s nice and fragrant (be sure to watch the video for my favorite helpful tip on how to remove those pesky garlic skins!)
Add the garlic, cream, salt and pepper to the stock pot and combine with an immersion blender. If you don’t have one, you can also use a regular blender.
Once it’s all smooth, spoon over the zoodles and store any extra in a Ziploc® container for later. I like to serve mine with a bit of parmesan cheese on top.
Photography by Jason Mai