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Garlic Roasted Cauliflower with Brussel Sprouts and fresh cauliflower and cucumber on table

Garlic Roasted Cauliflower and Summer Squash

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With this Roasted Cauliflower and Summer Squash recipe, you can be sure you’re making something that is not only super tasty but super great for you as well!

  • Total Time: 1 hour 10 minutes

Ingredients

Scale
  • 2–3 summer squashes: Zucchini, Crookneck, or Pattypan
  • 1 small head cauliflower
  • 2–3 cloves fresh garlic, minced
  • Celtic sea salt
  • fresh ground pepper
  • 2–3 tbsp extra virgin olive oil
  • (optional) Fresh oregano, thyme, rosemary, sage or a combination.

Instructions

  1. Pre-heat oven to 400 degrees.
  2. Cut squash into cubes approximately the same size. Cut cauliflower into about the same size as squash.
  3. Place squash, cauliflower, and minced garlic in a bowl and drizzle with olive oil.
  4. Toss well and sprinkle with sea salt and fresh pepper. If using, also add fresh herbs.
  5. Line your baking sheet with parchment paper. Spread vegetables evenly in a single layer on sheet. Do not stack. You may need two sheets. Place vegetables in oven.
  6. Turn oven temperature down to 325- 350 degrees, and cook for 1 hour and 15 minutes or until nicely browned and fork tender.

We bake these for a little over an hour for optimal doneness and flavor, but if you want them sooner, leave oven temperature at 400 degrees and cook vegetables for about 45 minutes.

Notes

  1. When picking your cauliflower, make sure the heads are firm and compact! Any softness means the start of spoilage. Also, make sure to avoid cauliflower with any brown discoloration.
  2. When picking your summer squash, here are a few things to remember: larger zucchini tend to be watery and lack flavor. Smaller is better. Color equals flavor! Always look for squash with vibrant, rich skin. Lastly, try to find squash that still has a good amount of stem, those will last longer.
  3. Store your summer squash in the fridge in a paper bag, plastic can trap too much moisture and make them slimy.
  4. Use a variety of cauliflower and summer squash for a medley of color and flavor.
  5. Don’t use too much oil when preparing veggies for roasting, just a nice drizzling will do!
  • Author: Curry Girls Kitchen
  • Prep Time: 10 min
  • Cook Time: 60 min

Find it online: https://currygirlskitchen.com/roasted-cauliflower-and-summer-squash/