Cauliflower Zucchini Toss Recipes

Steps:

• 1. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick.
• 2. Put raw Zucchini and cauliflower in casserole dish, and pour cheese sauce over macaroni. Stir well.
• 3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the vegetables and cheese to cover.
• 4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Steps:

• In a large saute pan or skillet, melt the coconut oil at medium-high heat. Add the cauliflower in first, moving often, and sauté for a few minutes or until the cauliflower has a little color to it. Cauliflower takes longer than zucchini, so we need to give it a head start. Next add the zucchini, garlic and spices. Toss to bring everything together and continue to sauté for another 7 minutes or so. Really just until the zucchini has softened and taken on some color too. If you're not a seasoned cook, you'll learn to cook with your nose, not just your eyes. You can smell when garlic is still raw, when it is at its sweet spot and when it has crossed over into burnt and bitter. Obviously we're aiming for the sweet spot! When your veggies look like this, you're done! Transfer to a serving dish and top with some fresh chopped Italian flat-leaf parsley, if you feel like it.

Steps:

• Heat oven to 400°F.
• Combine vegetables in 2-qt. casserole sprayed with cooking spray.
• Bake 25 min. or until cauliflower is crisp-tender.
• Remove casserole from oven. Top vegetables with pasta sauce and cheese.
• Bake 10 min. or until pasta sauce is heated through, and cheese is melted and golden brown.