Zucchini Spaghetti, Crispy Prosciutto and Roasted Cauliflower with Lemon-Parmesan Sauce
INGREDIENTS
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2 cups cauliflower florets
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1 tablespoon extra virgin olive oil
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1/4 teaspoon garlic powder
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salt and pepper, to taste
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2 garlic cloves
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1 large shallot
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olive oil cooking spray
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4 pieces of prosciutto
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1 tablespoon extra virgin olive oil
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1 pinch red pepper flakes
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2 medium zucchinis
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1 tablespoon minced parsley, to garnish
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For the lemon dressing:
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1/4 teaspoon lemon zest
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1.5 teaspoons lemon juice
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1/4 cup plain non-fat Greek yogurt
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1.5 tablespoons grated Parmesan cheese
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salt and pepper, to taste
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