Pan Roasted Cauliflower and Zucchini



  • 1/2 head of cauliflower
  • 2-3 zucchini
  • 1-2 cloves garlic (varies on size and preference)
  • 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: chopped fresh Italian flat-leaf parsley for garnish


  1. In a large saute pan or skillet, melt the coconut oil at medium-high heat. Cut the cauliflower into florets, cut the zucchini into a large dice and mince the garlic.
  2. When the pan comes to temp, add the cauliflower in first, moving often, and sauté for a few minutes or until the cauli has a little color to it. Cauliflower takes longer than zucchini, so we need to give it a head start.
  3. 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.
  4. Transfer to a serving dish and top with some fresh chopped Italian flat-leaf parsley, if you feel like it.

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