Spiralizing!!

You Guys. I’m obsessed with my vegetable spiralizer!!! My mom gifted me one, and it has taken my immersion blender’s place as my favorite kitchen gadget. It’s amazing what spiralizing vegetables into noodles can do to make them more palatable…and for lack of a better word, fun!

I have been following “Inspiralized” on Instagram, and recently started reading her blog click here –I’m so thankful for having found it. She is a serious innovator in the kitchen…and all of her recipes are made with spiralized vegetables of some sort–it makes them feel like pasta…without the havoc to your waistline. Her recipes are incredibly flavorful…and this particular one I made on Saturday night for Matt and I didn’t disappoint–it also didn’t require me to shell out money on lots of ingredients–I already had the majority of them in my pantry/fridge!

Zucchini “Spaghetti” with Crispy Prosciutto and Roasted Cauliflower in a Creamy Lemon-Parmesan Sauce  <– for recipe click there & for more of her awesome recipes!

Ingredients
  • 2 cups cauliflower florets
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon garlic powder
  • salt and pepper, to taste
  • 2 garlic cloves
  • 1 large shallot
  • olive oil cooking spray
  • 4 pieces of prosciutto
  • 1 tablespoon extra virgin olive oil
  • 1 pinch red pepper flakes
  • 2 medium zucchinis
  • 1 tablespoon minced parsley, to garnish
  • For the lemon dressing:
  • 1/4 teaspoon lemon zest
  • 1.5 teaspoons lemon juice
  • 1/4 cup plain non-fat Greek yogurt
  • 1.5 tablespoons grated Parmesan cheese
  • salt and pepper, to taste
Instructions
  1. Preheat the oven to 450 degrees. Line a baking tray with parchment paper and set aside.
  2. Toss the cauliflower in a medium bowl with the olive oil, garlic powder and season with salt and pepper. Lay the cauliflower out on the prepared baking tray and roast for 20 minutes or until easily pierced with a fork and lightly browned.
  3. While the cauliflower is roasting, combine all of the ingredients for the lemon dressing and set aside. Mince the garlic and shallot and set aside. Spiralize the zucchini, using Blade C and trim the noodles.
  4. Place a large skillet over medium heat and coat with cooking spray. Lay in the prosciutto slices and cook for 3-5 minutes or until crispy. Transfer to a paper towel lined plate and set aside.
  5. Allow the skillet to cool down for at least 2 minutes and then place the skillet back over medium heat and add in the olive oil. Once oil heats, add in the garlic, shallots and red pepper flakes. Cook for 30 seconds or until fragrant and then add in the zucchini noodles.
  6. Cook, tossing frequently, for 3-5 minutes or until zucchini noodles are al dente. Add in the cauliflower and crumble the prosciutto over the skillet, with your fingers. Give a toss and then remove from heat and stir in the Greek yogurt mixture. Toss to combine thoroughly and divide into bowls. Sprinkle with parsley, to garnish.

TA-DA!!!!!

 
 
  I loved this dish so much, that I made it again on Sunday night for dinner–with leftovers for lunch on Monday & Tuesday!!! It’s healthy, delicious, low-sodium, low-carb, low-calorie…but so flavorful!
 
Next Up: Tonight I am using my spiralizer to make “Sweet Potato Spaghetti” for her Sweet Potato, Roasted Onion and Quinoa Bowl with Tahini-Maple Dressing recipe!!!
 
 

I’ll let y’all know how it tastes–but I doubt we’ll be disappointed! Trying to keep it up with fresh meals and great workouts through this holiday season!

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