Zesty Roasted Zucchini and Cauliflower

Zesty Roasted Zucchini and Cauliflower

I brought this Zesty Roasted Zucchini and Cauliflower to a family potluck, and it was gone in minutes! Relatives kept asking for the recipe, raving about its fresh, vibrant flavors. This light, allergen-friendly dish is perfect for spring and summer, shining as a side to roasted meats or options to transform into a vegetarian or meat-packed main dish. Packed with the wholesome goodness of zucchini and cauliflower, it’s simple yet full of flavor. Here’s why it’s a must-try!
Why Zucchini and Cauliflower?

• Zucchini Benefits: Low in calories and high in vitamins C and A, potassium, and antioxidants, zucchini supports hydration (it’s 95% water!) and digestion with its fiber. Its mild, slightly sweet flavor absorbs seasonings beautifully.
• Cauliflower Benefits: A nutrient powerhouse, cauliflower is rich in fiber, vitamin C, and folate, with antioxidants that promote heart health and reduce inflammation. Its hearty texture adds a satisfying bite when roasted.
• Perfect Pairing: Zucchini’s tender sweetness balances cauliflower’s nutty, caramelized depth after roasting. Their contrasting textures—soft zucchini and crisp-tender cauliflower—meld perfectly with the zesty vinaigrette and fresh herbs, creating a light yet flavorful dish ideal for warm weather

Zesty Roasted Zucchini and Cauliflower

Zesty Roasted Zucchini and Cauliflower

Zesty Roasted Zucchini and Cauliflower

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Healthy

Zesty Roasted Zucchini and Cauliflower

Author: Tastfinity Cuisine: American Courses: Appetizer, salad Recipe Keys: Gluten-free

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Description

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

Ingredients

Scale

1/2x 1x 2x 3x

• 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

1. 1. Preheat the Oven to 350°F (175°C) and line two baking sheets with parchment paper.

   Prepare the Veggies:

   1. Cauliflower: Toss florets with 1 Tbsp olive oil, 1/2 tsp sea salt, and 1/8 tsp black pepper. Spread on one baking sheet.
   2. 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:

   1. Roast cauliflower for 25-30 minutes, flipping halfway, or until golden and tender.
   2. Place sheet of prepped zucchini in the oven and roast for 20-25 minutes, until lightly browned and soft.

   Make the Vinaigrette:

   1. 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)
   2. Combine: Toss roasted veggies in the vinaigrette. Sprinkle with lemon zest and additional parsley and basil for a fresh finish.

Note

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)