"Cheesy" Noodles

Kid Friendly

Title: “Cheesy” Cauliflower Noodles
Author: Britney Shawley
Recipe type: Dinner
Prep time: 10 minutes
Cook time: 10 minutes 
Total time: 20 minutes
Serves: 4 people 

I always love finding new ways to prepare my cauliflower! This time I used some leftover coconut milk and steamed the cauliflower, and bam…my new favorite dinner! It came together in 20 minutes and was delicious and nutritious. I look forward to having left over’s tomorrow and frying it in the pan to get crispy noodles. Enjoy!


For Steaming:
4 heaping cups cauliflower florets (1 large cauliflower)
2 large carrot, peeled and diced
For Sauce:
4 large garlic cloves, minced
2-3 tbsp coconut oil (optional)

1/2 cup coconut milk or water
1/2 cup cashews
1 lemon, juice
1/2 tsp pepper
1-2 teaspoon fine grain sea salt, or to taste

For Pasta:
1 box gluten free, chickpea or spelt noodles  (penne or spiral)




  1. Wash & Dice cauliflower and carrot. 

  2. Use a steamer or double boiler and cook vegetables in there for about 10-15 minutes until super soft. 

Cooking Pasta:

  1. Meanwhile, Bring a large pot of water to a boil. Add your pasta and cook for about 8 minutes. Rinse pasta when done.

For Sauce:

  1.  Once vegetables are almost done, heat up a skillet and add coconut oil until it melts. And minced garlic. Cook over low heat for about 1-2 minutes or until fragrant. Careful not to burn. Stir often. Set aside to cool. (You can also just use raw garlic)

  2. In a high speed blender, add the cooked cauliflower/carrot, sauteed garlic and oil, cashews, coconut milk, lemon, salt and pepper.

  3. Blend until a super smooth sauce forms.

  4. Taste it. Add more lemon, salt or cashews to your perfect taste.

To Serve:

  1. Add cauliflower sauce into the same pot as the drained pasta. Mix it all together to ensure perfect”cheesy” consistency. 

  2. Put in a bowl top with nutritional yeast (if desired) and serve immediately.

Saving Money:

Do your best to purchase items on sale. Cauliflower will stay good for up to 2 weeks in fridge if covered and if possible, in the vegetable box that’s in your fridge. 

Quick Tips & Tools:

Big pot, steamer, spatula and a high speed blender or vitamix


To make this dish gluten-free:
use gluten-free pasta.
Serve along side a salad for a whole meal (and you will ensure leftovers)

For Extra Cheesy taste:
If keto, use herb and garlic (or plain) cream cheese instead or alng with cashews. Add about 3-4 tbsp to the sauce in the blender.

Use nutritional yeast instead of cream cheese if vegan. Also add nutritional yeast on top before serving for added fiber and Vit B 12.

Saving Time:

This is already a super fast meal. Your noodles cook while your cauliflower cooks. You also have little to no effort for the sauce. Its truly a fantastic and fast, nutritious and delicious meal.