Name: Pan-Roasted Cauliflower & Zucchini
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)

a side dish that might just become your main dish

Pan-Roasted Cauliflower & Zucchini

cauliflower

zucchini (diced large)

garlic (minced)

½ tsp dried Italian seasoning

onion powder

sea salt

red pepper flakes

olive or coconut oil

parsley (chopped)

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.

Pan-Roasted Cauliflower & Zucchini

Servings: 4

Ingredients

Instructions

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