Paleo Cauliflower Linguine

Elevate your pasta night with this flavorful and wholesome Paleo Cauliflower Linguine! This low-carb, grain-free recipe transforms a simple head of cauliflower into delicate linguine-style noodles, making it the perfect guilt-free alternative to traditional pasta. Tossed with garlic-infused olive oil, juicy cherry tomatoes, and wilted baby spinach, it’s bursting with vibrant Mediterranean-inspired flavors. A touch of nutritional yeast and almond flour adds a cheesy, nutty depth, while fresh basil and a bright splash of lemon juice bring a refreshing finish. Ready in just 35 minutes, this dish is not only quick and easy to prepare but also packed with nutrients, making it ideal for clean eating and paleo lifestyles. Serve it as a light main course or a stunning side dish that everyone will love!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium head cauliflower
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic
• 2 cups cherry tomatoes
• 2 cups baby spinach
• 1 large lemon
• 2 tablespoons nutritional yeast
• 1 tablespoon almond flour
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.5 cup fresh basil leaves

Directions

Step 1

Prepare the cauliflower noodles: Cut the medium head of cauliflower into quarters, remove the core, and cut into large florets. Using a vegetable peeler or spiralizer, shave or spiralize the florets into long noodles, resembling linguine. Set aside.

Step 2

Heat 2 tablespoons of the extra-virgin olive oil in a large skillet over medium heat. Mince the garlic cloves and add them to the skillet, sautéing for about 1 minute until fragrant.

Step 3

Halve the cherry tomatoes and add them to the skillet. Cook and stir occasionally for 3-4 minutes until the tomatoes start to soften and release their juices.

Step 4

Add the cauliflower noodles to the skillet, gently tossing them with the tomatoes and garlic. Cook for 5-7 minutes, stirring occasionally, until the noodles are tender but not mushy.

Step 5

While the noodles are cooking, juice the lemon and set the juice aside.

Step 6

Add the baby spinach to the skillet, stirring until it wilts, about 1-2 minutes.

Step 7

Mix in the nutritional yeast, almond flour, sea salt, and black pepper. Stir to evenly distribute the seasonings.

Step 8

Drizzle the fresh lemon juice over the cauliflower linguine and toss everything together until well combined.

Step 9

Remove the skillet from heat. Tear or slice the fresh basil leaves and sprinkle them on top of the linguine before serving.

Step 10

Serve immediately, garnished with additional basil and a small drizzle of olive oil if desired.

Nutrition Facts

Serving size	(957.6g)

Amount per serving	% Daily Value*
Calories	655.9

Total Fat 45.8g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 3086.9mg	0%
Total Carbohydrate 52.3g	0%
Dietary Fiber 19.9g	0%
Total Sugars 18.8g
Protein 22.1g	0%

Vitamin D 0IU	0%
Calcium 261.1mg	0%
Iron 7.1mg	0%
Potassium 2484.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 12.5%

Carbs: 29.5%