Zucchini Carbonara with Cauliflower and Parmesan Crumb

Serves 3-ish

Takes about 30 minutes

Ingredients: half a head of cauliflower, 3/4 cup grated Parmesan cheese, about 6 medium to large zucchini, 2 free range eggs, 2 finely chopped fresh garlic cloves, 100 grams of finely chopped pancetta (the stuff without any additives!), dollop of good quality butter, 2 cups baby spinach, 1 teaspoon quality sea salt, good grind of pepper.

Steps: Chop the cauliflower into small-ish bits, pop in the food processor, and blitz ‘til it becomes fine crumbs. Spread the cauli’ crumbs out onto a baking tray, sprinkle evenly with ¼ cup of the parmesan, and pop it in the oven on 200 degrees Celsius for about half an hour. You will need to take it out and mix about with a fork a little two or three times in the half hour.

Spiralise your zucchini into noodles using a spiraliser. Set aside. Whisk eggs with a fork in a bowl with the remaining parmesan cheese (you should have about half a cup left). Heat a good pan with butter to a medium heat. Add the garlic and pancetta and stir until aromatic. Add the zucchini noodles and continue to stir occasionally until it begins to soften. Turn off the heat. Add the eggy-cheese mixture, the baby spinach, salt and pepper to the zucchini noodles and stir through gently. The heat of the zoodles will allow the eggs to cook a little. Serve the cauli-parmesan crumb on top of the zucchini carbonara and devour. This one even deserves the accompaniment of a good glass of wine! Enjoy.

By Jasmine at Franklee Healthy



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