Roasted Cauliflower and Zucchini with Toasted Almonds
Crisp-tender roasted vegetables with nutty toasted almonds, enhanced by garlic and lemon for a vibrant side dish. This mediterranean-inspired vegetarian (gluten-free) ready in about 40 minutes pairs cauliflower florets, medium zucchini, almonds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cauliflower florets
- 2 medium zucchini
- 1/4 cup almonds
- 2 tbsp olive oil
- 3 garlic cloves
- 1/2 lemon
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss cauliflower and sliced zucchini (1/4-inch thick) with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper on a baking sheet.
- Step 2: Roast for 20 minutes until edges are golden, then flip vegetables and add minced garlic and remaining 1 tbsp olive oil. Return to oven for 10 minutes more.
- Step 3: While vegetables roast, toast almonds in a dry skillet over medium heat for 3-4 minutes until golden, shaking often.
- Step 4: Squeeze juice from half the lemon over the roasted vegetables, scatter toasted almonds on top, and sprinkle with remaining 1/4 tsp salt and 1/4 tsp pepper.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Cauliflower and Zucchini with Toasted Almonds take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Cauliflower and Zucchini with Toasted Almonds?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower florets from drying out.
Can I substitute ingredients in Roasted Cauliflower and Zucchini with Toasted Almonds?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Cauliflower and Zucchini with Toasted Almonds for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Cauliflower and Zucchini with Toasted Almonds gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
