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Zucchini noodles with crispy prosciutto and roasted cauliflower in lemon-parmesan sauce

Zucchini noodles with crispy prosciutto and roasted cauliflower in lemon-parmesan sauce

Zucchini noodles with crispy prosciutto and roasted cauliflower in lemon-parmesan sauce

Ingredients

  • 2 cups cauliflower florets
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon garlic powder
  • salt and pepper, to taste
  • 2 garlic cloves
  • 1 large shallot
  • olive oil cooking spray
  • 4 pieces of prosciutto
  • 1 tablespoon extra virgin olive oil
  • 1 pinch red pepper flakes
  • 2 medium zucchinis
  • 1 tablespoon minced parsley

For the lemon dressing

  • 1/4 teaspoon lemon zest
  • 1.5 teaspoons lemon juice
  • 1/4 cup plain non-fat Greek yogurt
  • 1.5 tablespoons grated Parmesan cheese
  • salt and pepper, to taste

Directions

  1. Preheat the oven to 450 degrees.
  2. Toss the cauliflower in a medium bowl with the olive oil, garlic powder and season with salt and pepper. Lay the cauliflower out on baking sheet and roast for 20 minutes or until easily pierced with a fork and lightly browned.
  3. 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.
  4. 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.
  5. 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.
  6. Cook, tossing frequently, for 3-5 minutes or until zucchini noodles are al dente.
  7. 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 and additional parmesan, to garnish.

 

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