This cauliflower medley is a great way to perk up your menu. It can be served warm as a side dish, or at room temperature and tossed with romaine lettuce as a salad. Warming the herbs and garlic in the oil prior to tossing with the veggies helps their flavor bloom. When ready to serve, drizzle on as much or as little balsamic vinegar as you like.

Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with foil or parchment paper.

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  • Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.

  • Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.

  • Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.

  • Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.

Cook's Note:

This may also be served as a salad, with the vegetables at room temperature, tossed with chopped romaine lettuce.

Nutrition Facts

123 calories; protein 2.1g; carbohydrates 10.9g; fat 8.5g; sodium 142mg. Full Nutrition
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Reviews (2)

Rating: 5 stars
02/26/2021
I took Bibi's recipe and techniques and turned it into a sheet pan dinner by adding hot Italian sausage, quartered potatoes, and spoon-sized carrot slices, so now we have three ways to enjoy this delicious and healthy dish! Please take Bibi's suggestion of 'blooming' the herbs in the warm olive oil; it really does make a difference. She knows her stuff! I subbed the balsamic vinegar for sherry vinegar just because i ran out of white balsamic that I prefer. I also sprinkled the vinegar over the top after tossing the veggies in the herbed oil and roasting. I also needed to bump up the cook time to 40 minutes due to the added root vegetables. Thank you, Bibi, for another delicious dish, sure to make many more appearances at Myers Manor! Read More