Roasted Cauliflower Carrots & Zucchini

Roasting highlights the sweet flavour notes of these simple veggies.

This recipe makes an easy side for four people or a healthy plant-based dinner for one.

Cauliflower provides a massive dose of vitamin B5, B6, C and K along with choline, folate manganese and potassium while the zucchini provides potassium and the carrots boost vitamin A.


One serve provides 70 calories, 3 g protein, 5 g fat, 4 g of net carbs and P:E = 0.3.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 400 g cauliflower, cut into florets
  • 1 large carrot, cut into 2cm pieces
  • 1 large zucchini
  • Drizzle of olive oil
  • 1 tbsp fresh rosemary, chopped
  • 3 cloves of garlic, crushed
  • Salt and pepper (omit pepper for AIP)


  • Pre-heat the oven to 180°C/360°F (bake).
  • Place cauliflower, carrots and zucchini, crushed garlic and chopped rosemary in a baking tray.
  • Drizzle with olive oil and sprinkle with salt and pepper and toss till coated.
  • Bake for 15 minutes, stir, and then bake for an additional 10 minutes.

Suitable for 

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