Roasted Peppers 'n' Cauliflower Recipe
Roasted Peppers 'n' Cauliflower Recipe photo by Taste of Home

Roasted Peppers 'n' Cauliflower Recipe

Publisher Photo
Roasting really enhances the taste of this cauliflower-red-pepper-onion dish. The nicely seasoned veggies are great with nearly any main course.
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 2 medium sweet red peppers, cut into strips
  • 2 small onions, cut into wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon minced fresh parsley

Nutritional Facts

2/3 cup equals 88 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 243 mg sodium, 10 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Directions

  1. Place the cauliflower, red peppers and onions in a shallow roasting pan. Add the oil, salt and pepper; toss to coat. Bake, uncovered, at 425° for 20 minutes.
  2. Stir; bake 10 minutes longer or until vegetables are tender and lightly browned. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley. Yield: 6 servings.
Originally published as Roasted Peppers 'n' Cauliflower in Country Woman Christmas Annual 2006, p46

Nutritional Facts

2/3 cup equals 88 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 243 mg sodium, 10 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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