Cauliflower Zucchini Toss Recipes

CAULIFLOWER ZUCCHINI TOSS

Steps:

• Add 1 in. of water to a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. rinse in cold water; drain and place in a large bowl. Add zucchini, onions and olives; toss., In a jar with a tight-fitting lid, combine the oil, orange juice, vinegar, tarragon, orange peel, salt and pepper; shake well. , Pour over cauliflower mixture and toss to coat. Cover and refrigerate for 2 hours. Just before serving, toss with salad greens.

ZUCCHINI FETTUCCINE WITH CAULIFLOWER ALFREDO AND PEAS

Steps:

• Place cauliflower in a pot with water to cover; bring to a boil. Cook until tender, about 6 minutes. Drain; transfer to a food processor.
• Cut zucchini into noodles using a spiralizer.
• Heat oil in a skillet over medium-low heat. Add garlic; cook and stir for 1 minute. Transfer garlic to the food processor, reserving oil in the skillet. Add almond milk, lemon juice, flax seeds, parsley, basil, salt, pepper, turmeric, and sriracha sauce to the food processor; blend until smooth.
• Heat reserved oil in the skillet. Toss in zucchini noodles; cook and stir using tongs, 3 to 5 minutes. Season with salt and pepper. Add spinach and stir until wilted, about 2 minutes. Add peas; cook and stir until heated through, about 2 minutes.
• Transfer zucchini noodle mixture to a large bowl. Pour in almond milk sauce and toss to combine. Garnish with Parmesan cheese.

ROASTED CAULIFLOWER PASTA TOSS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Trim cauliflower and separate into small florets. Toss cauliflower with melted butter, garlic and half each salt and pepper. Spread on a parchment paper-lined, rimmed baking sheet. Roast, stirring once, for 30 to 40 minutes or until golden and browned.
• Transfer 1 cup (250 mL) cauliflower to a food processor. Add sour cream, Parmesan cheese and remaining salt and pepper; pulse until smooth.
• Meanwhile, cook pasta in a large pot of boiling salted water. Reserve 1 1/2 cups (375 mL) cooking water before draining.
• Toss hot cooked pasta with sour cream mixture, remaining roasted cauliflower, sun-dried tomatoes and basil; add enough reserved pasta water to make pasta moist and saucy. Serve immediately with additional Parmesan cheese at the table.

EASY ZUCCHINI CAULIFLOWER RICE

Steps:

• Pulse the cauliflower florets in a food processor for about 25-30 seconds until it's a rice-like consistency. Set aside.
• Add oil on pot or skillet over medium heat. Sauté onion for about 5 minutes. Then add zucchini, garlic powder, salt and black pepper. Cook for about 4 minutes.
• Add riced cauliflower, pesto and mix everything well. Cook until tender.
• When it's time to serve, top with hemp seeds and fresh chopped parsley.

ROASTED CAULIFLOWER & ZUCCHINI RECIPE - (4.3/5)

Steps:

• In a large saute pan or skillet, melt the coconut oil at medium-high heat. Add the cauliflower in first, moving often, and sauté for a few minutes or until the cauliflower has a little color to it. Cauliflower takes longer than zucchini, so we need to give it a head start. Next add the zucchini, garlic and spices. Toss to bring everything together and continue to sauté for another 7 minutes or so. Really just until the zucchini has softened and taken on some color too. If you're not a seasoned cook, you'll learn to cook with your nose, not just your eyes. You can smell when garlic is still raw, when it is at its sweet spot and when it has crossed over into burnt and bitter. Obviously we're aiming for the sweet spot! When your veggies look like this, you're done! Transfer to a serving dish and top with some fresh chopped Italian flat-leaf parsley, if you feel like it.