Ingredients:

  • 1.1 lbs cauliflower, cut into 1-inch florets
  • 14 oz zucchini, sliced into 1/2-inch rounds
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Cut cauliflower into uniform 1-inch florets and slice zucchini into 1/2-inch thick rounds.
  3. Combine cauliflower and zucchini in a large mixing bowl.
  4. Add olive oil, garlic powder, smoked paprika, salt, and pepper; toss vigorously until vegetables are evenly coated.
  5. Spread vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded.
  6. Roast for 20–25 minutes, flipping the vegetables with a spatula halfway through (around 12 minutes).
  7. Remove from oven when edges are mahogany-colored and zucchini is tender and charred.
  8. Garnish with chopped fresh parsley immediately while hot.