Zucchini Spaghetti, Crispy Prosciutto and Roasted Cauliflower with Lemon-Parsley Dressing
Try this Zucchini Spaghetti, Crispy Prosciutto and Roasted Cauliflower with Lemon-Parsley Dressing recipe.
Try this Zucchini Spaghetti, Crispy Prosciutto and Roasted Cauliflower with Lemon-Parsley Dressing recipe.
- 2 garlic cloves
- salt and pepper to taste
- 1/4 teaspoon garlic powder
- 1 pinch red pepper flakes
- 1 tablespoon extra virgin olive oil
- olive oil cooking spray
- 1/4 teaspoon lemon zest
- 1 large shallot
- 2 medium zucchinis
- 2 cups cauliflower florets
- 4 pieces of prosciutto
- 1 tablespoon minced parsley to garnish
- for the lemon dressing:
- 1.5 teaspoons lemon juice
- 1/4 cup plain non-fat greek yogurt
- 1.5 tablespoons grated parmesan cheese
- Carbohydrate 16.0847126662205 g
- Cholesterol 2.06250000088449 mg
- Fat 9.20777598263174 g
- Fiber 5.3061112170621 g
- Protein 6.12577453885232 g
- Saturated Fat 1.60965980260974 g
- Serving Size 1 1 -3 (330g)
- Sodium 166.937017241275 mg
- Sugar 10.7786014491584 g
- Trans Fat 0.416796405973094 g
- Calories 155 calories
Step-by-step
- Preheat the oven to 450 degrees. Line a baking tray with parchment paper and set aside.
- Toss the cauliflower in a medium bowl with the olive oil, garlic powder and season with salt and pepper. Lay the cauliflower out on the prepared baking tray and roast for 20 minutes or until easily pierced with a fork and lightly browned.
- While the cauliflower is roasting, combine all of the ingredients for the lemon dressing and set aside. Mince the garlic and shallot and set aside. Spiralize the zucchini, using Blade C and trim the noodles.
- Place a large skillet over medium heat and coat with cooking spray. Lay in the prosciutto slices and cook for 3-5 minutes or until crispy. Transfer to a paper towel lined plate and set aside.
- Allow the skillet to cool down for at least 2 minutes and then place the skillet back over medium heat and add in the olive oil. Once oil heats, add in the garlic, shallots and red pepper flakes. Cook for 30 seconds or until fragrant and then add in the zucchini noodles.
- Cook, tossing frequently, for 3-5 minutes or until zucchini noodles are al dente. Add in the cauliflower and crumble the prosciutto over the skillet, with your fingers. Give a toss and then remove from heat and stir in the Greek yogurt mixture. Toss to combine thoroughly and divide into bowls. Sprinkle with parsley, to garnish.
High-Heat Roasting and Moisture Control
Roasting cauliflower at 450 degrees Fahrenheit triggers the Maillard reaction, developing deep savory notes before the interior turns mushy. Spacing the florets evenly on parchment paper ensures they roast rather than steam in their own moisture. For the zucchini noodles, salt extraction is optional, but cooking them over medium heat for strictly three to five minutes prevents excess water release that would otherwise dilute the sauce.
Pan Mechanics and Fat Management
Rendering prosciutto requires moderate heat over three to five minutes to drive out moisture without burning the proteins. Allowing the skillet to cool slightly before adding olive oil prevents the fresh garlic and shallots from scorching instantly upon contact. Spiralizers equipped with Blade C produce sturdy strands, though a julienne peeler functions adequately if specialized countertop equipment is unavailable.
Second-Day Transformations
Starchy vegetable dishes often suffer upon reheating, but zucchini strings hold up surprisingly well when stored separately from the dressing for up to forty-eight hours. Cold yogurt sauces separate if exposed to direct heat, which is why the Greek yogurt and parmesan mixture must be stirred in strictly after removing the skillet from the burner. Reheat the noodles and cauliflower gently before folding in chilled components to preserve texture.
