If you love creamy bacon comfort food, then this recipe is for you! Here’s a twist on my favorite healthy pasta alternative: Creamy Bacon Zoodles.
You have probably been seeing vegetable noodles all over the place these days. With the help of something called a spiralizer, you can easily make “noodles” out of just about anything. Sweet potato noodles. Carrot noodles. Parsnip noodles. And my personal favorite, zucchini noodles (also called zoodles.)
And what better way to eat your healthier noodles than smothered in creamy bacon goodness. Right?
For weeks now, I have been smothering anything and everything with a new creamy sauce that I discovered. Did you know that you can make an outrageously delicious cream sauce from cauliflower? Yes, Cauliflower. Now I know that it may sound strange, but it’s true. I was searching the web for a dairy free (I can tolerate ghee) alfredo-type sauce and came across several recipes made out of cauliflower. I usually make a cashew-based cream sauce, but I wanted something nut free. I just had to give it a try. Recipe adapted from THIS post.
Oh, man! As strange as it sounds, it really works. So good! Even if you don’t like cauliflower, you need to try this. I have even seen folks who don’t exactly love cauliflower agree that this sauce is the bomb. It’s deceptively tasty and nutritious.
OK, so here we go. On to the recipe. All you need is some zoodles, a batch of creamy cauliflower sauce, and some crispy bacon. I added some roasted grape tomatoes and fresh herbs to fancy it up a bit. The result: healthy comfort food heaven!
The trick to getting a super creamy sauce is to make sure your cauliflower is very soft and tender. Also, be sure to process it until it is creamy smooth. I use my high speed blender, and it works great. A food processor works as well. You just may have to process it a bit longer.
Go on! You know you want to make this!
A NOTE ABOUT ZOODLES: I use a larger spiralizer like THIS to make my zoodles. You can also use a hand held one like THIS. You can also use a mandolin or vegetable peeler to slice your zucchinis into noodles.Print
- 1 pint grape tomatoes
- 3 tbsp butter, ghee, coconut oil (melted and divided)
- Salt and pepper
- 5 slices of bacon
- 4–5 medium zucchinis
- fresh herbs for garnish (I used basil and chives)
FOR CAULIFLOWER SAUCE
- Preheat oven to 400’F and line baking sheet with parchment paper.
- Slice grape tomatoes in half and toss with one tablespoon melted fat of choice. Sprinkle with salt and pepper. Place cut side up onto baking sheet and bake for 20 minutes. Remove from oven and set aside.
- Chop sliced bacon into small pieces (I use kitchen shears) and cook in a skillet until crispy. Drain and set aside.
- FOR CAULIFLOWER SAUCE: Heat one tablespoon of fat of choice on low-medium heat. Gently saute chopped garlic for 3-4 minutes (until fragrant) without letting it brown. Add in one and a half cups of water, cauliflower, and salt. Bring to boil, then lower heat, cover, and allow to simmer for 8-10 minutes, until cauliflower is soft and tender. Remove from heat. Allow to cool for a couple of minutes and pour into food processor or blender. Add 2 tablespoons of milk and optional nutritional yeast. Puree until creamy smooth. Adjust for salt and pepper.
- FOR ZOODLE: Spiralize zucchinis into noodles. Heat remaining tablespoon of fat in a pan and saute noodles for 3-5 minutes, until beginning to soften.
- TO ASSEMBLE: Once zoodles are done, pour in creamy cauliflower sauce, half of the roasted tomatoes and half of the cooked bacon pieces. Mix gently to combine. Plate immediately and garnish with remaining tomatoes, bacon, and fresh herbs. Enjoy!
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