Spiced Cauliflower and Zucchini

Spiced Cauliflower and Zucchini
Staff Writer
Thinkstock_iStockphoto

This recipe is a fun and unique way to eat vegetables. They go great with a dip or just plain as a side dish. 

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4
Servings
131
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 1.5-pound head of cauliflower
  • 1.5 Pounds zucchini
  • 3 Tablespoons extra-virgin olive oil
  • 1 Teaspoon ground cumin
  • 1 Teaspoon ground coriander

Directions

Preheat the oven to 425 degrees. Wash the cauliflower and zucchini, and chop both into pick-up-sized pieces. Arrange the vegetables in a single layer on a baking dish. Drizzle extra-virgin olive oil over the vegetables and sprinkle with cumin and coriander.

Mix everything in the dish to evenly coat the vegetables. Bake in the oven for 20 minutes. Cool before serving. 

Nutritional Facts

Total Fat
12g
17%
Sugar
3g
3%
Saturated Fat
10g
42%
Cholesterol
2mg
1%
Carbohydrate, by difference
5g
4%
Protein
2g
4%
Vitamin A, RAE
95µg
14%
Vitamin C, total ascorbic acid
22mg
29%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
31mg
3%
Choline, total
16mg
4%
Fiber, total dietary
2g
8%
Folate, total
48µg
12%
Iron, Fe
1mg
6%
Magnesium, Mg
33mg
10%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
67mg
10%
Selenium, Se
1µg
2%
Sodium, Na
408mg
27%
Water
163g
6%
Zinc, Zn
1mg
13%

Spice Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Spice Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.