Turmeric Cauliflower Zucchini Pasta.

So good your head will spin (or so I thought).

Simple, fresh, healthy, and packed full of all kinds of flavor, this is one to keep in the recipe vault.  (Credit: Cheryl for happening upon this gem!)

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Recipe adapted from PureMamas (if you haven’t visited this blog and appreciate clean, organic, plant-based food — this is a must).  

Turmeric Cauliflower Zucchini Pasta

(feeds 2-4 people as a main dish)

What you’ll need:

  • 2 medium zucchinis (run through the spiralizer)
  • 1 head cauliflower, broken into smallish pieces
  • 3 cups baby tomatoes
  • 1 avocado, thinly sliced
  • 1 clove garlic, finely chopped
  • coconut oil (for lazy dinners, I LOVE the Trader Joe’s spray coconut oil)
  • 1 teaspoon turmeric
  • 1 teaspoon dill
  • salt + pepper on hand

How you’ll do it:

Preheat your oven to 400 degrees.  While your oven is heating up, mix your cauliflower, garlic, turmeric, and dill in a large bowl until coated.  Arrange mixture on a coconut-oiled baking sheet.  Give the cauliflower a spritz of oil as well (I told you — lazy dinners), and sprinkle with salt and pepper.  Toss in the oven.  Total cauliflower roasting time should be about 45 minutes.  You’re looking for a golden, semi-crunchy texture.  Don’t stir!  Let the undersides get brown.  Trust me.

On another coconut-oiled baking sheet, arrange your tomatoes.  Give them a coat of coconut oil also.  Add salt and pepper.

At about 20 minutes into your cauliflower time, add your tomatoes to the same rack.  They should roast up nicely in 25-30 minutes.

Throw your zucchini noodles into that same large bowl you tossed your cauliflower in (I’m all for using as few dishes as possible for obvious reasons).  Add your roasted goodies.  Give it a good mix.  Toss in your avocado.  Mix again.  Salt and pepper to taste.

The avocado and the moisture from the tomatoes add a saucy element, even without any additional oils.  But if you’re finding it to be too dry for your taste, add just a bit of olive oil.

Serve.  Inhale.

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