Zucchini Pasta with Roasted Cauliflower and Crispy Coppa

Preheat oven to 400°F or 200°C.

Add cauliflower to a baking sheet. Season with salt and pepper and drizzle with olive oil. Toss to coat.

Roast for 20 minutes or until soft and browned. Toss halfway through to roast evenly.

Meanwhile, combine all sauce ingredients in a small bowl. Whisk well to combine. Set aside.

Place a large skillet over medium heat and coat with cooking spray. Lay in the coppa or prosciutto slices and cook for 3-5 minutes or until crispy. Transfer to a paper towel-lined plate and set aside.

Using the same skillet, add a little oil and heat over medium heat. Stir in onion and garlic and cook for 2 minutes or until fragrant.

Add spiralized zucchini noodles and cook, frequently tossing, for about 3-5 minutes or until zucchini noodles are al dente.

When ready, add in the cauliflower and crumble the prosciutto over the skillet, with your fingers.

Give a toss and then remove from heat and stir in the cheesy yogurt mixture. Toss to combine thoroughly and divide into bowls. Sprinkle with parsley, to garnish.