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
- 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
- 4 pieces of prosciutto
- Carbohydrate 15.8762306251724 g
- Cholesterol 2.06250000088449 mg
- Fat 9.14419687528756 g
- Fiber 5.20597504055551 g
- Protein 6.08156000039236 g
- Saturated Fat 1.59765818767389 g
- Serving Size 1 1 -3 (330g)
- Sodium 166.82657293205 mg
- Sugar 10.6702555846169 g
- Trans Fat 0.406156937517697 g
- Calories 154 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.
Prosciutto carries the heaviest workload in this assembly, providing both concentrated umami and rendered fat that seasons the pan for subsequent steps. High heat transforms the cauliflower at 450 degrees Fahrenheit, caramelizing surface sugars via the Maillard reaction while breaking down sulfur compounds into sweeter, nutty notes. Roasting cruciferous vegetables requires dry heat; trapping steam by overcrowding the parchment paper prevents the desired golden-brown crust.
Achieving Structural Integrity
Zucchini noodles present a distinct moisture challenge because their cellular walls consist largely of water. Tossing spiralized zucchini over medium heat for precisely three to five minutes evaporates surface water without collapsing the internal pectin structure, maintaining an al dente bite. Allowing the skillet to cool briefly after crisping the prosciutto prevents the extra virgin olive oil from scorching when the minced garlic and shallots hit the pan. Greek yogurt and parmesan introduce lactic acid and glutamates, which cut through the saltiness of the cured meat while binding the pan juices into a cohesive emulsion.
- Water pooling in the bowl usually indicates over-salted zucchini; salt draws out moisture via osmosis, so add seasoning only at the final toss.
- Burnt garlic releases bitter sulfur compounds, meaning aromatics must be removed and restarted if they cook past 30 seconds.
- Storing leftovers longer than 48 hours causes the zucchini noodles to release excess liquid, degrading the yogurt dressing.
