Paleo Cauliflower Linguine
Transform your pasta night with this Paleo Cauliflower Linguine, a nutritious twist on classic comfort food that’s perfect for gluten-free, dairy-free, and paleo lifestyles. This vibrant recipe turns a medium head of cauliflower into tender, noodle-like strands, offering a low-carb alternative packed with flavor. Sautéed garlic and sweet cherry tomatoes create a rich base, while fresh baby spinach adds a boost of color and nutrients. A sprinkle of nutritional yeast and almond flour delivers a cheesy, nutty depth without dairy, and a splash of lemon juice brightens every bite. Finished with aromatic fresh basil, this dish is as elegant as it is healthy, ready in just 35 minutes and perfect for a light yet satisfying dinner. Serve this veggie-packed masterpiece as a wholesome standalone dish or alongside your favorite protein for a balanced meal. Keywords: paleo linguine recipe, cauliflower pasta, gluten-free pasta alternative, dairy-free dinner, healthy low-carb meals.
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Recipe Information
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
Instructions
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.
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.
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.
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.
While the noodles are cooking, juice the lemon and set the juice aside.
Add the baby spinach to the skillet, stirring until it wilts, about 1-2 minutes.
Mix in the nutritional yeast, almond flour, sea salt, and black pepper. Stir to evenly distribute the seasonings.
Drizzle the fresh lemon juice over the cauliflower linguine and toss everything together until well combined.
Remove the skillet from heat. Tear or slice the fresh basil leaves and sprinkle them on top of the linguine before serving.
Serve immediately, garnished with additional basil and a small drizzle of olive oil if desired.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3087 mg | 134% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 18.8 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2485 mg | 53% | |
*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.
