Cauliflower Zucchini Smoothie, 3 Ways

by Alexandra Dawson, In My Bowl

Recently craving greener, more earthy smoothies, made with just a bit less banana and just a bit more avocado and unsweetened produce, my cauliflower zucchini smoothie has become our morning staple; nutritive, balanced and also subtly sweet and wonderfully rich and creamy without leaving me overly full. Taking the smoothie’s quintessential base ingredients- zucchini, cauliflower, avocado, and banana- below you’ll find our three variations- one green, one purple, and one pink. Perfect for babe (stirred into diced banana or ripe avocado) we serve ours on the extra thick side, mine topped with granola and a side of piping black coffee.

Makes 1 Smoothie

½ cup cauliflower florets, frozen
½ medium ripe banana, frozen
¼ zucchini, diced and frozen
¼ ripe avocado, peeled and pitted
1 cup unsweetened almond milk


In a high-speed blender, whiz all ingredients until smooth. Serve in your favorite glass, enjoy!

GREEN: add 2 cups Baby Spinach, ¼ teaspoon Ground Cinnamon & 1 scoop protein powder (optional)
PURPLE: add ¼ cup Frozen Blueberries, 1 tablespoon coconut butter, 1 teaspoon maca powder + a dash of Ground Cinnamon
PINK: add ½ cup Frozen Strawberries + 1 tablespoon almond butter

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