Zucchini “Pasta” With Roasted Cauliflower, Carrots and Brussels Sprouts
I recently saw a recipe in a magazine for pasta with roasted brussels sprouts and cauliflower. It looked amazing, but lately I have been on a kick of NOT eating pasta. Why is this, you ask? I am NOT gluten-free, trust me. Last week I went to visit my parents in Northern California and consumed embarrassing amounts of San Francisco sourdough bread. I LOVE that bread. For me, I will eat gluten based products if it is something I LOVE. If it is something I don’t really care about, I will forgo it. I feel this way about pasta. If you can’t live without your pasta, feel free to use it in this dish, but try to use a small amount if you can. There are so many other things out there that can be used in place of pasta, especially since I discovered spaghetti squash…and then the spiralizer! Now I feel like every week I buy a few squashes and zucchinis, so I never feel the need for pasta. Okay….rant over!
So this recipe is combining two of my favorite vegetable cooking options, spiralizing and roasting. If you don’t own a spiralizer, I do recommend purchasing one, it is extremely worth your while. They sell them at Bed, Bath and Beyond, Amazon and various other places. There is the Veggetti and the GEFU, which is the one I own. Both are hand held. There are also fancier ones, but either of those two are really all you need. The recipe below will make about 2 hefty servings, but if you want more just add more vegetables. I made this today and have enough for at least 2 more meals.
Zucchini “Pasta” With Roasted Cauliflower, Carrots and Brussels Sprouts
2 medium size zucchini squash
5-6 garlic cloves (depends how much you like garlic!)
2-3 tablespoons of olive oil
1/2 head of cauliflower, chopped into pieces
5-6 large Brussels sprouts, chopped in halves
1-2 medium carrots, peeled and chopped
1 tbsp. lemon pepper
1 tablespoon cumin
1 tablespoon sea salt
1 lemon, squeezed
Directions
First, heat oven to about 450F.
Line a baking pan with foil.
Chop the carrots, brussels sprouts and cauliflower and place them on the baking pan. Pour 1 to 2 tablespoons of olive oil, and half the lemon pepper, sea salt and cumin servings. The amounts I suggest above are estimates, you can use more spices if you would like…go ahead and get creative! Put all of that in the oven for 20 minutes.
While that is in the oven, use your spiralizer and spiralize the zucchini. Chop the garlic and place the spiralized zucchini and garlic in a saute pan with the other tablespoon of olive oil and the juice of the one lemon. This is where you will add the other half of the spices- the lemon, pepper, cumin and sea salt. Saute this for about 3 minutes, then let it sit until the roasted veggies are done.
Once the roasted veggies are done, combine the two in the saute pan, stir around and add some fresh Parmesan or feta cheese if you like. I added Parmesan and it was delicious!
