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Italian Roasted Cauliflower

Italian Roasted Cauliflower

  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    1 h 55 m
LIZA COOKS

LIZA COOKS

This is a really good recipe I came up with while trying to create some tasty low-carb, low-fat meals. This one made my family enjoy eating their veggies for once, and it is so easy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 90 kcal
  • 4%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.
  2. Preheat oven to 450 degrees F (230 degrees C).
  3. Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish.
  4. Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Yvo888
23

Yvo888

10/27/2010

Thank you Liza! This recipe was great...even if I've changed a little bit... First of all I didn't have bell peper,but I added garlic;second I didn't marinate the whole thing for 1hour or more,cause I didn't have enough time-instead I cooked it for 1hour(not 30 min.) and finally third,I added some mozarella at the end! It was so delish...I really enjoyed it! This is also a healthy recipe,made with natural ingrediens,not canned stuff,grease, sugar,or syrup.

Susan
23

Susan

4/14/2008

This recipe is a great idea, but in my opinion, there is too much vinegar. My husband thought it was "OK," so I think that the idea is good, but the vinegar should be reduced.

mgabyb3
12

mgabyb3

4/21/2011

Great way to change your side dish. You can season it a littler more (adding cumin, cilantro or fresh basil), but I really loved the idea. Kudos!

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