I purchased a spiralizer about a year ago (with my prize gift card from the Fitbloggin Avocado Recipe Contest last summer!) Since then, I’ve spiralized cole slaw, I’ve spiralized cucumbers, and I’ve even made beets into spiral-shaped noodles. And, even though I love the tool, I felt like I wasn’t getting the use out of it I had hoped.
I’m not a fan of zucchini. And the idea of zoodles does nothing for me as a result. That’s the veggie that I hear most people use the spiralizer for, and for me, that’s just not an option. I did see on Pinterest that there were many bloggers playing with cauliflower and broccoli stem to create noodles. Now, that was something I would like! And, wow…. I so loved it!
Now, the trick to making these veggie noodles is to find a REALLY thick broccoli stem. The organic ones at Whole Foods tend to be just the right size for this project. The ones I picked up were between 2-3 inches in diameter, and made the best pasta replacement ever.
Here’s how I did it.
Spiralized Broccoli with Meatballs
2 broccoli stems
1 clove garlic
salt and pepper to taste
Williams-Sonoma pizza seasoning, optional
Your favorite marinara (like this one)
Your favorite meatballs (like these)
1. Cut the broccoli crown from the stem. Remove any extra bumps on the stem with a vegetable peeler. Place it on your spiralizer, and create your noodles! Note: My broccoli didn’t create perfect spirals, instead smaller “noodle” bites.
2. Prepare a skillet with cooking spray, and bring to medium heat. Add salt, pepper, and pizza seasoning to taste. Cook for 5-10 minutes, stirring frequently and until the “noodles” soften.
3. Top with marinara and meatballs, and get ready to have your mind blown!
Note: This broccoli concoction doesn’t taste like pasta. I’m not going to lie to you like the folks do when they talk about spaghetti squash… but the broccoli noodles provide a great vehicle for your sauce and meatballs, making the meal more guilt-free than ever!