Paleo Pasta with Kefir Cauliflower Sauce

Whether you’re trying to limit your refined carbs or eat more veggies, this recipe for Paleo Zucchini Pasta with Creamy Kefir Cauliflower Sauce is sure to please. Rich, smooth and with tons of flavor, it’s a light meal that you’ll make again and again.


  1. To roast the garlic: preheat your oven to 400°F. Line a baking sheet with aluminum foil and add the garlic. Drizzle the garlic with olive oil than fold over foil into a packet.
  2. Roast for 40 minutes, or until done. Remove and let cool before peeling.
  3. To cook the cauliflower: bring the vegetable broth to boil in a large pot than add the cauliflower.
  4. Cover and boil for 8-10 minutes, or until the cauliflower is fork tender. Remove the cauliflower with a slotted spoon and add it to the pitcher of a high-powered blender, reserving ½-1 cup of the cooking liquid.
  5. To make the sauce: add the garlic, a hearty pinch of salt and pepper, ½ cup of vegetable broth/cooking liquid and the kefir to the blender with the cauliflower.
  6. Puree on high until desired consistency is reached, adding extra broth or kefir as needed. If desired, add a squeeze of lemon juice and/or Parmesan cheese to the sauce.
  7. To make the zucchini pasta: Using a spiral slicer, julienne peeler or regular vegetable peeler, cut the zucchini into spaghetti-like ribbons or strips.
  8. Add the zucchini, bell peppers and spinach to a large mixing bowl. Add the lemon juice and toss to coat before allowing to marinate or rest for 10-15 minutes, or until ready to serve.
  9. To serve, divide the veggie pasta between bowls and top with cauliflower sauce and basil to taste. Stir to coat well. Season with additional salt and pepper, if desired, and add Parmesan cheese and pumpkin seeds for extra crunch.


  • If you include the optional Parmesan cheese, this recipe is no longer Paleo or mostly lactose-free. However, we recommend adding it. Because it's delicious.