Salt and pepper to taste for roasting the cauliflower
1/4tspred pepper flakes
1/4tspgarlic powderoptional
2medium zucchinispiralized
1/2cupParmesan cheeseor feta cheese
1tbspchopped parsleyor cilantro
2tbspchopped almonds
Salt and pepper to taste
1tbspgarlic infused olive oil
1tspraw apple cider vinegar
Instructions
Preheat oven to 425 F. Line a baking sheet with aluminum foil. In a bowl toss cauliflower with 2 tbsp oil, salt and pepper to taste. Spread over baking sheet and roast for 20-25 minutes, until browned and tender.
In the mean time, heat 1 tbsp oil in a large pan over medium heat and add zucchini noodles. Cook, stirring frequently for 4-5 minutes. Do not burn. Once you add salt to the noodles, they will release some liquid. Season noodles with salt and pepper, red pepper flakes, garlic powder (optional, you can use garlic olive oil instead), or raw apple cider vinegar (optional).
Divide noodles between 2 bowls. Top with cauliflower florets. Add parmesan cheese, parsley, and chopped almonds.
Notes
Instead of parmesan cheese and parsley, you can use feta cheese and cilantro.