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Roasted Peppers and Cauliflower

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
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    6 servings


  • 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


  • 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.

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Average Rating:
  • Denny
    Jan 17, 2021

    I made this today for our Sunday lunch and it was wonderful. The vegetables were al dente which is how I like them. I don't like onions so omitted them. The dish had great taste without the onions.

  • Kathi
    Aug 31, 2019

    No comment left

  • laurijane
    Dec 3, 2018

    Colorful, agree with the submitter's comment that the (subtle) caramelizing adds a lot of flavor. This is a great recipe to use up left-overs from a veggie tray.

  • rowensplus3
    Dec 5, 2009

    No comment left