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Published: Dec 12, 2019

Roasted Cauliflower and Zucchini

How do I love roasted cauliflower and zucchini? Let me count the ways.

Roasted Cauliflower and Zucchini Recipe

How do I love roasted cauliflower and zucchini? Let me count the ways.

As much as I love rice and baked goods, my body seems to give me the big old middle finger whenever I eat them.

Consequently, I’ve been trying to cut down on the grains in my diet and have been fastidiously compiling recipes that will make me feel full without that leftover hungry feeling that comes for the first few weeks when you cut back on the carbs.

It’s definitely been a trial.

This simple recipe is nothing new – people have been roasting cauliflower for ages. One night I found that I was up to my eyeballs in zucchini, so I added a few slices to the roasting dish to see how they would turn out.

I feared rampant mushiness, but they retained their shape and took on a nice crispy texture.

Both my husband and I gave them the thumbs up, and I think you will too.

Roasted Cauliflower and Zucchini

This simple recipe for roasted cauliflower and zucchini is nothing new - people have been roasting cauliflower for ages. One night I found that I was up to my eyeballs in zucchini, so I added a few slices to the roasting dish to see how they would turn out. I feared rampant mushiness, but they retained their shape and took on a nice crispy texture. Both my husband and I gave them the thumbs up, and I think you will too.
5 from 3 votes
Print Pin
Course: Side Dish
Cuisine: Vegetables
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 as a side dish
Calories: 84kcal
Author: Stephanie Stiavetti

Ingredients

  • 1 head of cauliflower
  • 2 medium sized zucchinis
  • 4 cloves of garlic
  • 2 tablespoons Extra virgin olive oil
  • 2 pinches Herbes de Provence
  • 1 pinch Sea salt (use the good stuff – it will shine here)
  • Freshly ground black pepper (to taste)

Instructions

  • Preheat oven to 375°F (190°C).
  • Wash vegetables, cutting cauliflower into smallish florets and zucchini into 3/4″ rounds. Dice garlic finely. Spread veggies in a 9×9″ glass baking dish (or any other size dish that will allow them to lay in a single layer). Drizzle with olive oil and sprinkle with garlic. Give the dish a good shake to make sure that the olive oil coats the bottom of the pan so that the vegetables won’t stick. Sprinkle liberally with Herbes de Provence, then with sea salt and pepper to taste.
  • Cook at 375°F (190°C) for roughly 45 minutes, or until everything reaches a tenderness that you prefer. At least once during the cooking time, reach into the oven with an oven mitt and give the baking dish another good shake to recoat the veggies with oil.

Video

Nutrition

Calories: 84kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 40mg | Potassium: 331mg | Fiber: 2g | Vitamin A: 350IU | Vitamin C: 29.7mg | Calcium: 30mg | Iron: 0.2mg

This content was originally posted on FearlessFresh.com.

About Stephanie Stiavetti

I’m Steph, a classically-trained cooking teacher and professional recipe developer who’s going to show you how to COOK LIKE A BOSS.

Follow me for friendly-fierce guidance and training. Let's get you on the road to becoming a master home cook!

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Stephanie Stiavetti

I'm a classically trained chef and cooking teacher. I can teach you how to be a ninja home cook.

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