Dairy Free Carbonara w/ Zucchini Noodles


Cauliflower is packed full of antioxidants and phytonutrients, in particular choline which is known to improve memory and cognitive function. 


3 medium zucchini
2 tsp olive oil


½ head cauliflower, chopped into florets
6 rashes bacon, fat on, diced or 2 cups sliced mushrooms as a meat alternative
½ cup baby spinach
2 garlic cloves, crushed
½ red onion, finely chopped
2 tablespoon arrowroot (or rice/spelt) flour
1 cup almond milk
½ tsp chilli flakes
Salt and pepper to taste 


  1. Wash zucchini and spiralise. You can also use a peeler to peel thick strips then slice lengthways for finer ribbons.
  2. Transfer to bowl, drizzle with oil and toss to combine. Set aside.


  1. Steam cauliflower until tender, approximately 10 minutes. Transfer to large bowl and allow to cool slightly.
  2. Meanwhile in a large frypan, cook bacon until crispy. Remove with slotted spoon and drain on paper towel. Be sure to keep bacon fat for next step.  
  3. Using bacon fat, sauté onion and garlic until translucent. For meat-free alternative, simply sauté mushrooms with above.  Add to cauliflower with almond milk, flour, chilli, salt and pepper. Using a stick blender (or high-speed blender) blitz mixture until well combined and creamy.
  4. Transfer back to frypan, add zucchini noodles, bacon or mushrooms and spinach and toss to combine and heat.