Simple Turmeric Cauliflower + Zucchini Pasta

It's been a long time since I have sat down and shared a recipe with you all. Between my mom duties and my wife duties lately I've been swamped. As a kindergarten 1st timer, it's been a bit crazy getting used to this whole everyday drop off / pick up, homework, lunches thing. And on top of that I volunteer Tuesdays and do art on Fridays. 

I'm sure it will all feel normal at some point {but by then it will be time for child #2 to be in kindergarten, ha} . 


Lately dinners have been simple and so last minute. One of my favorite things to whip up is roasted veggies with raw veggies. This combination is key to the right texture and flavors. All cooked is too mushy and rich. All raw is ideal but not always has comforting and filling for some. 

I've also been liking less "saucy" meals and less dressing on my salads these days. In season veggies are so flavorful and sweet that you really don't need much as far as added flavorings go. 

Turmeric Cauliflower

1 head caulliflower, cut into pieces, large stem removed

1 tsp turmeric  

3 Tbls Fresh n' Nova garlic sauce  {I used the rosemary dill - but any will work}

pinch sea salt

Turn the oven onto 400 degrees F. While it's preheating, mix the above ingredients until cauliflower is well coated. 

Layer the cauliflower mixture onto a metal baking pan and bake until soft and bottoms have browned. Do not keep tossing the vegetables. Let them stay in one place. Cook for about 35-45 minutes depending on your oven and how hot it gets. I notice my oven cooks faster than my mom's oven but mine is smaller. 

Roasted Cherry Tomatoes

2-3 cups raw cherry tomatoes

spray coconut oil

pinch sea salt

pinch pepper

Cut tomatoes in half lengthwise. Place them on a metal pan that you sprayed with coconut oil. Sprinkle sea salt and pepper over the tomatoes. Place them on an oven rack with the cauliflower for about 20 minutes. The bottoms should brown as well. 

Zucchini Pasta

1-2 large zucchini

1 large avocado

Depending on how many people you're serving, you'll want to cut the ends off of 1 or 2 zucchini. Using a spiralizer or a peeler, turn the zucchini into "pasta" noodles. 



In a large bowl you'll add the zucchini pasta spirals. Then add the tomatoes and cauliflower. Mix up and season with salt and pepper to taste. 

Add an entire avocado, cut into slices. And mix again. 

Salt and pepper to taste. Add olive oil if you feel it's too dry. The avocado should add some wet/fatty texture and flavors. 

NOTE: This might not sound all that simple if you've never made it before. But once you get used to this type of meal - roasted veggies with raw veggies - you'll see that it's so easy and quick and simple and tasty. It's a technique that will be glad you masterd. 

This blog post was sponsored by Fresh N Nova. For more information on their amazing wonderful hummuses and garlic spreads, check out their facebook page