Roasted Cauliflower and Zucchini

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
 
Author: 
Nutrition Information
  • Serves: Serves 4 as a side dish
  • Calories: 84
  • Fat: 7g
  • Saturated fat: 1g
  • Unsaturated fat: 6g
  • Carbohydrates: 5g
  • Sodium: 40mg
  • Fiber: 2g
  • Protein: 2g
Recipe type: Side Dish
Cuisine: Vegetables
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 head of cauliflower
  • 2 medium sized zucchinis
  • 4 cloves of garlic
  • Extra virgin olive oil
  • Herbes de Provence
  • Sea salt (use the good stuff – it will shine here)
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 375°F (190°C).
  2. 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.
  3. 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.

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Comments from other ninjas:

  1. The Writer's [Inner] Journey says

    This recipe is amazing! I came to your site specifically for a veggie recipe for a parety and gave this one a try. Followed it step by step. Long story, short: no leftovers! And everyone loved it! Thanks so much.

  2. Sheryl says

    So glad I found this recipe! Would never have considered roasting these two together, but now I’m going to go ahead and do it. Thanks.

  3. Keith says

    We loved this. I made this for my wife and it was a hit. We too have been trying to cut back on carbs and grains. I have had good success eating filling/high protein but low carb dishes (lost 50lbs over 9 months) Feeling full is definitely one of the keys in any weight loss regime.
    Thanks again.
    keith

    • Stephanie Stiavetti says

      Seriously – feeling satisfied is the hard part! If you want to add a little more substance and “meaty” flavor, you can add some dry saut

    • Stephanie Stiavetti says

      If someone’s eating cauliflower as their main dish, then it’s entirely possible – especially considering those of the vegan persuasion.

  4. Matyldakr says

    Wow, I made it and it was really delicious! I couldn’t eat it whole though, so I saved the second half for dinner :)

Trackbacks

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  3. […] Now that I’ve rambled on about how to roast a chicken, let’s talk about this lovely early fall roast chicken recipe with vegetables. Here in the Bay Area our summer lasted all of a week, which means we’re already getting in our autumn veg crop while still enjoying the bounty of summer. We’re awash with cauliflower and potatoes, so I grabbed a handful of each while I was at the local farmers market this week to celebrate the fact that the seasons are changing. I’d never thought to add cauliflower to my chicken roasting pot before, but they were an absolutely superb addition to this recipe (who doesn’t love roast cauliflower?). […]

  4. […] Now that I’ve rambled on about how to roast a chicken, let’s talk about this lovely early fall roast chicken recipe with vegetables. Here in the Bay Area our summer lasted all of a week, which means we’re already getting in our autumn veg crop while still enjoying the bounty of summer. We’re awash with cauliflower and potatoes, so I grabbed a handful of each while I was at the local farmers market this week to celebrate the fact that the seasons are changing. I’d never thought to add cauliflower to my chicken roasting pot before, but they were an absolutely superb addition to this recipe (who doesn’t love roast cauliflower?). […]