Now that it’s zucchini season we can put aside our regular pasta noodles and sub in zucchini noodles! This zucchini noodle recipe is delicious, low carb, and gluten-free. You can also easily make it vegan by taking out the parmesan. I made extra cajun cauliflower and threw what was left of it in my salad the next day, delicious!
Ingredients:
Cajun Cauliflower
- 1 small head of cauliflower cut into florets 3 heaping cups
- 2 tsp oil
- 2 tsp paprika
- 1/4 tsp cayenne
- 1/2 tsp freshly ground black pepper
- 1/2 tsp red pepper flakes
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
Zucchini Noodles
- 3 tablespoons unsalted butter
- 1 pound {2-3} zucchini
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- sage leaves for garnish
Directions:
Preheat the oven to 425 degrees F. Add the Cauliflower florets to a large bowl. Drizzle oil and mix using a spatula or rub it in using hands.In a small bowl, mix the rest of the ingredients under the cajun cauliflower title. Sprinkle all over the cauliflower florets and toss to coat.Place of baking sheet and bake for 25 to 30 mins.While waiting for cauliflower to bake, spiralize your zucchini. If you don’t have a spiralizer, you can use a vegetable peeler and then slice the strips of zucchini into thin ‘noodles’Melt the butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes. Add parmesan in after about 2 minutes and stir. Season with salt and pepper, to taste. Remove noodles from the pan and throw in sage leaves with a bit of oil for about a minute so they crisp up.Place noodles in a bowl, top with roasted cajun cauliflower, parmesan, and fried sage. Serve immediately and enjoy!
