Get adventurous with dinner tonight! I strayed from the traditional vegetable this week and added purple cauliflower to my zoodles for extra fiber and vitamin C.

gluten-free, vegan


1 head purple cauliflower, cut into florets

3 tbsp olive oil

2 garlic cloves, minced

1 lemon

4 cups spiralized zucchini 

sea salt

red pepper flakes


Preheat oven to 425°F. On a parchment lined baking sheet add cauliflower florets and drizzle with 1 tbsp olive oil. Roast for 25-30 minutes. Meanwhile heat 1 tbsp olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, 2–3 minutes add squash pasta, lemon juice and roasted cauliflower. Drizzle with olive oil, salt and red pepper flakes and serve.