Bring a pot or skillet with about 1/2 inch of shallow water to a boil, toss in broccoli florets, cauliflower florets and chopped carrots and allow to blanch for just a few minutes to soften. Once the broccoli is bright green and starts to tenderize, it should be good to go! You can also steam your veggies or sauté if preferred.
While the veggies cook, heat a skillet with a little bit of olive, grape-seed, or coconut oil and sauté onions until tender.
Remove your blanched veggies from heat, strain in a colander, and add to the onions.
Season with a pinch of salt and pepper, a sprinkle of garlic powder and 1/4 tsp curry powder.
Stir to incorporate and remove from heat once veggies reach desired tenderness. Since you already blanched them, this will take no time at all. Woot!
Next, use a spiral slicer to crank the zucchini into delicious veggie curls. Alternatively you can easily use a veggie peeler or mandolin slicer to do the same!
Serve your zuke raw [or steamed... but it rocks raw!] with your heaping pile of curried veggies and top with a delicious drizzle of creamy curry dressing.
To make the dressing, whisk together mayo, vinegar and spices and serve at room temperature. Garnish with green onions and a sprinkle of parsley.
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!