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Roasted Peppers and Cauliflower

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Total Time
Prep: 10 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Cheryl Wilt

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

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Roasted Peppers and Cauliflower

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Prep Time 10 min
Cook Time 30 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
Text Ingredients

Directions

  1. 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.
  2. 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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