Zesty Roasted Zucchini and Cauliflower
Fresh, light, and oh-so-versatile! This Zesty Roasted Zucchini & Cauliflower is your spring/summer go-to! Light, allergen-friendly, and packed with flavor—perfect as a side for grilled meats or a veggie/meat-packed main. Toss in beans, quinoa, or chicken to make it a meal
Equipment
- Oven
- Baking sheets
- Large mixing bowl
- Spiralizer or mandolin (optional for zucchini)
Ingredients
- 3 small or 2 medium zucchini spiralized into ribbons OR cut into 1/2 inch half moon shape
- 1 medium head cauliflower cut into florets (about 4 cups)
- 1 tsp sea salt plus more to taste
- 1/4 tsp black pepper
- 1 small garlic clove grated
- 3 Tbsp olive oil divided
- 2 Tbsp fresh parsley chopped
- 2 Tbsp fresh basil chopped
- 1 medium lemon juice and zest
- 1/4 cup grated Parmesan optional, not pictured, omit for vegan
Instructions
- Preheat the Oven to 350°F (175°C) and line two baking sheets with parchment paper.
Prepare the Veggies:
- Cauliflower: Toss florets with 1 Tbsp olive oil, 1/2 tsp sea salt, and 1/8 tsp black pepper. Spread on one baking sheet.
- Zucchini: For a fun shape, use a spiralizer or mandolin to create noodles or thin slices (they soften when roasted). Or, cut into half-moon shapes for simplicity. Toss with 1 Tbsp olive oil, 1/2 tsp sea salt, and 1/8 tsp black pepper. Spread on the second baking sheet.
Roast:
- Roast cauliflower for 25-30 minutes, flipping halfway, or until golden and tender.
- Place sheet of prepped zucchini in the oven and roast for 20-25 minutes, until lightly browned and soft.
Make the Vinaigrette:
- In a large bowl, whisk 1 Tbsp olive oil, lemon juice, grated garlic, herbas and a pinch of salt. Add 1 tsp Dijon mustard for a tangy kick (optional)
- Combine: Toss roasted veggies in the vinaigrette. Sprinkle with lemon zest and additional parsley and basil for a fresh finish.
Notes
For plant-based main, mix in options:
1 can cooked garbanzo or cannellini beans
2 cups cooked quinoa with hemp seeds or pine nuts
Cubed and roasted tofu
For a meat-packed or vegetarian main, mix in options:
2 cups shredded chicken
2 cups cooked shrimp
1/4 cup Parmesan (for vegetarian, above plant-based options work as well)
Serve: Enjoy warm as a light side to roasted meats or as a vegetarian/meat-packed main. It’s perfect with a grain or toasted bread to soak up the zesty dressing. (Serves 4-6 as a side)
Serve: Enjoy warm as a light side to roasted meats or as a vegetarian/meat-packed main. It’s perfect with a grain or toasted bread to soak up the zesty dressing. (Serves 4-6 as a side)