Spiced Cauliflower and Zucchini

Staff Writer
Spiced Cauliflower and Zucchini
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
164
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. 

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.

Nutritional Facts

Total Fat
11g
17%
Sugar
8g
N/A
Saturated Fat
2g
9%
Protein
5g
11%
Carbs
14g
5%
Vitamin A
17µg
2%
Vitamin B6
0.6mg
29.6%
Vitamin C
113mg
100%
Vitamin E
2mg
9%
Vitamin K
40µg
50%
Calcium
73mg
7%
Fiber
5g
21%
Folate (food)
138µg
N/A
Folate equivalent (total)
138µg
34%
Iron
2mg
10%
Magnesium
60mg
15%
Monounsaturated
8g
N/A
Niacin (B3)
2mg
8%
Phosphorus
144mg
21%
Polyunsaturated
1g
N/A
Potassium
968mg
28%
Riboflavin (B2)
0.3mg
15.6%
Sodium
66mg
3%
Thiamin (B1)
0.2mg
11.1%
Zinc
1mg
7%

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