Cauliflower Zucchini Toss Recipes

CAULIFLOWER ZUCCHINI TOSS

Cauliflower Zucchini Toss image

I appreciate make-ahead recipes like this that keep me out of the kitchen. -Paula Marchesi, Lenhartville, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 14-16 servings.

Number Of Ingredients 12

Ingredients

2 cups cauliflowerets
2 cups sliced zucchini
1/2 cup sliced green onions
1/2 cup halved pitted ripe olives
1/3 cup vegetable oil
1/4 cup orange juice
2 tablespoons cider vinegar
1 teaspoon dried tarragon
1 teaspoon grated orange zest
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
8 cups torn salad greens

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.

Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

ROASTED CAULIFLOWER & ZUCCHINI RECIPE - (4.3/5)

Roasted Cauliflower & Zucchini Recipe - (4.3/5) image

Provided by á-24918

Number Of Ingredients 9

Ingredients

1/2 head of cauliflower, cut into florets
2 zucchini, large dice
2 cloves garlic, minced
1/2 tsp dried Italian seasoning
1/4 tsp onion powder
1/4 tsp Celtic sea salt
Pinch of red chili flakes
1/4 cup coconut oil
Optional Italian flat-leaf parsley garnish

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.

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