Comments on: Zucchini Spaghetti, Crispy Prosciutto and Roasted Cauliflower with Lemon-Parmesan Sauce

By: Meaghan

Meaghan — Fri, 16 Mar 2018 16:52:40 +0000

In reply to Sue. That's so great to hear, Sue! Sounds fab!

By: Sue

Sue — Thu, 15 Mar 2018 19:33:00 +0000

Omg this is so good! My husband is veggie so didn’t use the prosciutto put a few chilli seeds in instead. Was delicious sorry forgot to take a picture. This is a keeper

By: Meaghan

Meaghan — Tue, 06 Mar 2018 16:33:36 +0000

In reply to Anonymous. Thank you for sharing your substitutes!! We're so happy you enjoyed it!

By: Anonymous

Anonymous — Mon, 05 Mar 2018 21:29:11 +0000

OMG thank you so much, fantastic recipe 🙂 Had to substitute chicken slices for prosciutto and manchego for parmesan as that was what was in the fridge, evenso absolutely DELICIOUS and it was my forst spiralized dish 🙂 🙂 🙂 Thank you

By: Lee

Lee — Mon, 24 Jul 2017 23:47:06 +0000

I’ve been meaning to try this recipe for awhile and finally made it tonight. Wow! What a great combination of flavors. My family loved it. Thanks.

By: Meaghan

Meaghan — Fri, 10 Mar 2017 17:16:38 +0000

In reply to Em. We're so happy you enjoyed the dish!! Thank you for giving it a shot!

By: Em

Em — Fri, 10 Mar 2017 03:51:26 +0000

This recipe is AMAZING! You would never know this is actually healthy given how rich and creamy it tastes. I made it tonight and I already passed it on to a few people. Thanks so much for a wonderful quick dinner!

By: Teri

Teri — Sat, 24 Sep 2016 23:00:32 +0000

This tastes soooo good! I have eaten more vegetables since buying your two cookbooks than I have ever eaten in my life. Thanks for helping tremendously to get healthy.

By: nettie

nettie — Tue, 20 Sep 2016 10:50:28 +0000

In reply to newcook. I use avocado, it get very creamy when processed, lovely flavour too!

By: Sarah

Sarah — Mon, 18 Jul 2016 02:52:42 +0000

Just made this, exactly as it’s posted plus I added sautéed shrimp at the end. Wow! It was incredible! I found I only needed to use a portion of the dressing, and plan to save it for a salad or dip tomorrow. Thank you for the delicious recipe!!!

By: Meaghan

Meaghan — Mon, 13 Jun 2016 18:21:16 +0000

In reply to julie. Thank you so so much, Julie! We're so happy to hear that you loved this recipe.

By: julie

julie — Fri, 10 Jun 2016 16:56:35 +0000

hi. made your recipe last night and it was a hit! everyone had seconds. I even doubled the recipe with no problems. because I’m in Phoenix and it’s hot here now, I roasted the cauliflower in the morning so the oven wouldn’t heat up the kitchen in the heat of the day. Ijust have a hand spiralizer and have only used it a couple times. Iused the blade that makes bigger noodles thanks to your saying which blade to use (I guessed that it was bigger) and they turned out better than any of the other times I used it.

By: Janette

Janette — Sun, 17 Apr 2016 03:26:15 +0000

I’m always looking for a new recipe for my spiralizer! Thanks for the recipe! This sounds really good!

By: Jessica

Jessica — Mon, 15 Feb 2016 16:09:32 +0000

I made this yesterday and it was so delicious! I’m already planning on making it again this week! This is a definite keeper.

By: Jade

Jade — Tue, 02 Feb 2016 06:46:25 +0000

In reply to newcook. OMG! I just made this and it was one of the yummiest dinners ever!! I used goats yogurt instead of regular yogurt and it was delish! Thank-you!! Yummy yummy yummy!

By: Elizabeth

Elizabeth — Thu, 21 Jan 2016 03:25:49 +0000

In reply to Monique.

My husband is allergic to cow dairy and I just made this recipe the other day. Instead of the greek yogurt, I used tofutti sour cream. My husband is okay with sheep milk cheeses so I used Pecorino Romano instead of Parmesan. If you can’t have any cheeses then I am not sure what a good substitute would be for the parmesan.
I thought it was amazing! The dairy free sour cream has a nice tang which I feel is similar to the greek yogurt. I used a little less than 1/4 cup.
Just some “food for thought” 🙂