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Lemon Garlic Zucchini Noodles with Roasted Cauliflower

These Lemon Garlic Zucchini Noodles with Roasted Cauliflower are full of flavor and only contain a handful of wholesome ingredients! Free of gluten, grains, dairy, & eggs. Vegan, vegetarian, paleo, & whole30 friendly too! 

Lemon Garlic Zucchini Noodles with Roasted Cauliflower | Gluten, Grain, & Dairy Free | Paleo, Whole30, & Vegan FriendlyHave you jumped on the zucchini noodle, aka zoodle, train yet?! To be honest, it took me a while, because I just love regular pasta so much I wasn’t keen on replacing it. 😉

Whether you look at zoodles as “pasta” or just a food which resembles it, zucchini noodles are definitely a fun and tasty way to eat more veggies!

Lemon Garlic Zucchini Noodles with Roasted Cauliflower | Gluten, Grain, & Dairy Free | Paleo, Whole30, & Vegan FriendlyI’m in love with purple veggies, if you haven’t already noticed from this, this, and this recipe. This cauliflower tastes the same as its white counterpart, but is just a vibrant and beautiful color. Regular cauliflower can most definitely be used if you can’t find the colored variety.

I’m not a fan of plain ol’ cauliflower. It’s usually ignored on veggie trays for a reason. But something happens to this bland, flavorless vegetable as it roasts in the oven. It brings out a toasted, nutty flavor that can’t be described as nothing other than delicious.

Lemon Garlic Zucchini Noodles with Roasted Cauliflower | Gluten, Grain, & Dairy Free | Paleo, Whole30, & Vegan FriendlyLemon Garlic Zucchini Noodles with Roasted Cauliflower | Gluten, Grain, & Dairy Free | Paleo, Whole30, & Vegan FriendlyThis dish is healthy, fresh, and full of flavor. I hope you give it a try! 

Do you have a spiralizer? What’s your favorite way to use spiralized veggies?

Lemon Garlic Zucchini Noodles with Roasted Cauliflower
 
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This lemon garlic zucchini pasta with roasted cauliflower is a simple and healthy dish requiring only a few, wholesome ingredients. Feel free to add your protein of choice, like grilled chicken or shrimp.
Author:
Recipe type: Main Dish, Gluten-Free, Vegan
Serves: 2-3 servings
Ingredients
Roasted Cauliflower:
  • medium head of cauliflower, cut into bite-sized florets
  • oil for drizzling (I like avocado oil)
  • 4-5 large garlic cloves, roughly chopped
  • salt and pepper
Zucchini Noodles:
  • oil for the pan
  • ¼ large onion, thinly sliced
  • 2-3 garlic cloves, minced
  • 1 tablespoon butter or ghee (dairy-free can be used) or olive oil, if AIP
  • 4 medium zucchini, ends trimmed
  • juice of ½ lemon
  • salt and pepper
  • pinch of crushed red pepper, optional (omit if AIP)
  • chopped flat-leaf parsley, optional
  • grated parmesan cheese, optional topping (omit if AIP)
Instructions
Roasted Cauliflower:
  1. Preheat the oven to 450F. Wash your head of cauliflower and remove the hard center stem. Cut the remaining cauliflower into bite-sized florets and spread evenly across a large baking sheet.
  2. Drizzle with a bit of oil, chopped garlic, and a generous sprinkle of salt and pepper. Toss to evenly coat.
  3. Place pan into the oven and bake for 20-25 minutes until cauliflower is slightly toasted is some areas and tender when pierced with a fork. More or less time may be needed depending on the size of your florets.
Zucchini Noodles:
  1. While the cauliflower is roasting, begin spiralizing your zucchini. (This spiralizer is awesome!) Pat dry, if needed, and set aside.
  2. In a large pan, heat about a tablespoon of oil over medium heat. When the pan is hot, add onion and sauté for 2-3 minutes. Add garlic and continue to cook mixture until golden and fragrant. Add butter and let melt (optional, for flavor) then add zucchini noodles. Toss to coat.
  3. Season generously with salt and pepper and a pinch of red pepper flakes, if you want to add some spice. Squeeze the juice of the half lemon over the noodles and cook for just a couple of minutes, until zucchini has slightly softened, but still maintains a crunch.
  4. Toss in roasted cauliflower and chopped parsley, and serve. A sprinkle of grated parmesan is a good addition for those who eat dairy. Serves 2-3.

You may also enjoy these similar recipes:

Simple Teriyaki Stir-Fry with Cauliflower Rice

Homemade Veggie Sushi

Stir-Fried Sweet Potato Noodles

Reader Interactions

Comments

  2. This looks SO GOOD! I recently got a spiralizer and now I’m using it for EVERYTHING! Haha! This recipe looks amazing, I can’t wait to try it!

    Reply

  4. Oh how I love zucchini noodles and I love the idea of lemon garlic sauce. Great idea to include the purple cauliflower, it adds an element of fun to the recipe!

    Reply

  6. Your photography skills are amazeballs!!! I am a primal nutrition coach, and my mouth is drooling just reading this recipe! Pinning it to my boards!! Thanks for sharing!

    Reply

  9. I got a spiralizer for Christmas and I have only used it once with cucumber. I think I will give these noodles a try seems very very tasty. thanks for sharing!

    Reply

  11. This sounds really, really yummy! But I’ve never seen purple cauliflower before so that’s a new one to me! I have cooked with purple potatoes once or twice.

    Reply

  20. I love cauliflower! I had no idea there was red cauliflower out there. I was a little shocked when I saw how purple it is. It sounds like a great recipe, I should try it!

    Reply

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