Name: Lemon Garlic Zucchini Noodles with Roasted Cauliflower
Cook time: 25 min
Total time: 25 min
Ingredients: 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; 1/4 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 1/2 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)

Description

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.

Ingredients

Scale

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
1/4 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 1/2 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:

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.

Zucchini Noodles:

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.

Category: Main Dish, Gluten-Free, Vegan