Coastal Low Carb Sides for Fish — Garlic Roasted Zucchini and Lemon Cauliflower Mash
Ingredients
- 3 medium zucchini, sliced into half-moons
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1 large head of cauliflower, cut into florets
- 3 tablespoons butter
- 1/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- Zest and juice of 1 lemon
- Salt and white pepper to taste
Instructions
- Preheat your oven to 425°F. Toss sliced zucchini with olive oil, minced garlic, salt, pepper, and red pepper flakes. Spread in a single layer on a sheet pan.
- Roast the zucchini for 18 to 20 minutes until the edges are golden and the centers are soft. Check at 15 minutes if your oven runs hot.
- While the zucchini roasts, bring a large pot of salted water to a boil. Add cauliflower florets and cook for 10 to 12 minutes until completely tender.
- Drain the cauliflower very well. Let it sit in the colander for 2 minutes to release excess water before mashing.
- Transfer drained cauliflower to a pot or large bowl. Add butter, heavy cream, and parmesan. Mash to your preferred texture. Stir in lemon zest and juice. Season with salt and white pepper.
- Remove zucchini from the oven, scatter fresh parsley over the top, and serve both sides alongside your fish.
Notes
Drain your cauliflower really well before mashing — any leftover water will make the mash runny and flat. Let it sit in the colander for a full two minutes after boiling.