Roasted Cauliflower And Parmesan Zucchini Noodles
Ingredients
- 1 head cauliflower cut into florets
- 3 tbsp olive oil
- Salt and pepper to taste for roasting the cauliflower
- 1/4 tsp red pepper flakes
- 1/4 tsp garlic powder optional
- 2 medium zucchini spiralized
- 1/2 cup Parmesan cheese or feta cheese
- 1 tbsp chopped parsley or cilantro
- 2 tbsp chopped almonds
- Salt and pepper to taste
- 1 tbsp garlic infused olive oil
- 1 tsp raw apple cider vinegar
Instructions
- Preheat oven to 425 F. Line a baking sheet with aluminum foil. In a bowl toss cauliflower with 2 tbsp oil, salt and pepper to taste. Spread over baking sheet and roast for 20-25 minutes, until browned and tender.
- In the mean time, heat 1 tbsp oil in a large pan over medium heat and add zucchini noodles. Cook, stirring frequently for 4-5 minutes. Do not burn. Once you add salt to the noodles, they will release some liquid. Season noodles with salt and pepper, red pepper flakes, garlic powder (optional, you can use garlic olive oil instead), or raw apple cider vinegar (optional).
- Divide noodles between 2 bowls. Top with cauliflower florets. Add parmesan cheese, parsley, and chopped almonds.
Notes
Instead of parmesan cheese and parsley, you can use feta cheese and cilantro.
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