Pan-Roasted Cauliflower & Zucchini

Pan-Roasted Cauliflower & Zucchini was a top recipe on Popular Paleo, my former blog that was dedicated to squeaky clean Paleo recipes. I found it amusing that out of more than two hundred recipes, this one always hovered as a reader favorite. But then again, aren’t we all looking for more zucchini recipes? Yes, yes we are. And if you’re over the whole ‘zoodle’ craze and just want something easy to make that tastes good, then this is your recipe.

Here’s why you’ll like it.

Bright flavors of garlic, crushed red pepper flakes, and fresh parsley combined with the depth created from pan-roasting, make this recipe shockingly simple and deceptively tasty. It is one of my personal favorite side dishes to throw together after a busy day because it goes well with pretty much anything I’m throwing on the grill (like Roasted Garlic & Artichoke Stuffed Chicken) or paired with something hands-free like my Slow Cooker Chimichurri Brisket.

I also love using this as a base for a quick pasta dinner. Prepare about a pound of penne according to package instructions, toss the cooked pasta with the pan-roasted cauliflower and zucchini, drizzle with a bit more olive oil, and adjust seasonings to taste. Add a favorite protein if you’d like–chicken or Italian sausage is perfect. You can also add some canned garbanzo beans (drained and rinsed) or just leave it as-is for a vegetarian and vegan-friendly meal.

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How did it turn out?

Once you get a chance to make this recipe, I’d love to hear how it turned out! What did you serve it with? Did you put a twist on the recipe? Share your ideas below in the comments and help others plan their next meal!

Pan-Roasted Cauliflower & Zucchini

a side dish that might just become your main dish

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Course: Side Dish

Cuisine: American, Italian

Diet: Low Calorie, Vegan, Vegetarian

Keyword: zucchini

Skill Level: Easy to Make

Recipe Type: Side Dish

Specialty Diet: Gluten Free, Keto-Friendly, Paleo, Pescatarian, Vegan, Vegetarian

Servings: 4 Adults

Calories: 38kcal

Ingredients

• ½ head cauliflower cut into florets
• 2 zucchini diced large
• 2 cloves garlic minced
• ½ tsp dried Italian seasoning
• ¼ tsp onion powder
• ¼ tsp sea salt
• pinch of crushed red pepper flakes
• ¼ cup olive or coconut oil
• 1 tbsp fresh flat-leaf parsley chopped

Instructions

• In a large sauté pan or skillet, warm the oil at medium-high heat.
• Add cauliflower florets and cook for 3 minutes, shifting them occasionally until the cauliflower takes on a slight golden brown color.
• Then add the diced zucchini, garlic and spices. Mix together and continue cooking for another 7 minutes. Continue mixing as the vegetables cooks for even browning.
• Serve warm.

Nutrition

Calories: 38kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 176mg | Potassium: 471mg | Fiber: 3g | Sugar: 4g | Vitamin A: 280IU | Vitamin C: 54mg | Calcium: 38mg | Iron: 1mg

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