Roasted Curried Chickpeas and Cauliflower

Roasted Broccoli & Cauliflower

Roasted Cauliflower & Brussels Sprouts with Bacon

Roasted Brussels Sprouts & Cauliflower

Roasted Herb & Lemon Cauliflower

Lemon Pepper Roasted Broccoli

Roasted Cabbage & Onions

Roasted Cauliflower & Red Pepper Soup

Roasted Vegetables

Roasted Veggie Chili

Roasted Rosemary Cauliflower

Herb-Roasted Vegetables

Roasted Fennel and Peppers

Roasted Potatoes and Artichokes

Roasted Potatoes and Peppers

Roasted Cauliflower

Cauliflower with Roasted Almond & Pepper Dip

Roasted Red Pepper Green Beans

Roast Cauliflower with Pepperoncini

Home Recipes Ingredients Vegetables Peppers

Roasted Peppers and Cauliflower

Name: Roasted Peppers and Cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 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

2 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. Bake: 30 min.

Makes

6 servings

Updated: Jun. 30, 2023

Caramelization really enhances the flavors in this easy side dish. The seasoned, roasted peppers and cauliflower are just right with nearly any main course. —Cheryl Wilt, Eglon, West Virginia

Roasted Peppers and Cauliflower Recipe photo by Taste of Home

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

Directions

Place the cauliflower, red peppers and onions in a shallow roasting pan. Add the oil, salt and pepper; toss to coat. Roast, uncovered, at 425° for 20 minutes.

Stir; roast 10 minutes longer or until vegetables are tender and lightly browned. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley.

Nutrition Facts

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

Roasted Peppers and Cauliflower

Ingredients

Directions

Nutrition Facts

More from Taste of Home