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
Serves two as a side, one as a main dish
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
Preheat oven to 375.
Wash vegetables, cutting cauliflower into smallish florettes 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.
Cook at 375 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.