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 vitamins B5, B6, C and K along with choline, folate, manganese and potassium, while zucchini provides potassium, and carrots boost vitamin A.
Scorecard
- Diet Quality Score = 69%
- Satiety Index Score = 53%
- Protein % = 15%
- P:E ratio = 0.3
Macros
One serve provides 70 calories, 3 g protein, 5 g fat, 4 g of net carbs and P:E = 0.3.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 4
- 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)
Directions
- Preheat 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, sprinkle with salt and pepper and toss till coated.
- Bake for 15 minutes, stir and then bake for an additional 10 minutes.
More
- Want more amazing recipes like this that focus on satiety (feeling fuller for longer with less calories/energy) and the critical nutrients you’re probably missing? Check out our NutriBooster recipe books (including free recipe samples).
- If you want to finally lose excess weight without hunger using a guided program, including personalised personalised satiety reports, check out the Macros Masterclass.
