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!
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!
I’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.
This 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?
- 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
- 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)
- 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.
- Drizzle with a bit of oil, chopped garlic, and a generous sprinkle of salt and pepper. Toss to evenly coat.
- 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.
- While the cauliflower is roasting, begin spiralizing your zucchini. (This spiralizer is awesome!) Pat dry, if needed, and set aside.
- 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.
- 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.
- 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.
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