Roasted Zucchini and Cauliflower with Burrata and Herby Green Sauce

• 1⁄2 head of cauliflower, trimmed and divided into small florets

• 1-2 medium zucchini, diced

• 6 oz mushrooms, sliced

• 1 T olive oil

• 1 t cumin Kosher salt and black pepper

• 2 balls burrata, or mozzarella cheese

• 1 lemon, zested and halved

• Chopped basil and/or parsley

• Olive oil for drizzle

Herby Green Sauce

• 1 large handful of mixed fresh herbs: I used basil, mint, and parsley

• 1 T apple cider vinegar

• 3-4 T olive oil

• 1 t salt

• 1⁄2 t black pepper

Preheat oven to 425. Use convection setting if you have it.

Toss cauliflower florets and diced zucchini on a sheet pan with olive oil, salt and pepper, and cumin. Roast vegetables for 12 minutes, then add the mushrooms to the sheet pan. Toss to coat with oil, and roast another 10 minutes, or until browned and beginning to crisp. Remove from the oven to cool.

Combine all sauce ingredients in a mini food processor or blender. Taste for salt and pepper.

Arrange roasted vegetables on a serving platter and toss them with about half the green sauce. Add the burrata on top and drizzle with remaining green sauce. Top with lemon zest, a squeeze of lemon juice, chopped herbs, and more olive oil. Serve.