READY IN ABOUT 2 hrs

Italian Roasted Cauliflower

Read Reviews (10)

"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!" — LIZA COOKS

Directions

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.
Preheat oven to 450 degrees F (230 degrees C).
Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish.
Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.

Kitchen-Friendly View

PREP 25 mins
COOK 30 mins
READY IN 1 hr 55 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 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.

—Yvo888

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Most Helpful Critical Review

Apr 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.

—Susan

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13 Ratings

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Apr 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!

—mgabyb3

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Feb 16, 2010

great

—helenrae

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Feb 04, 2010

It was different - not sure that I'd make it a second time however.

—Jaja's daughter

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Feb 12, 2013

This made my kitchen smell wonderful as it cooked. I stayed pretty true to the recipe, only omitting the dill since I have none. I used white balsamic vinegar to keep the colors bright. In the future I would add a clove of minced garli or two, but overall, it is healthy, easy, and tastes good. Thumbs up, Liza

—BigShotsMom

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Jan 13, 2013

Excellent! I'm not fond of dill so I substituted oregano. Otherwise followed the recipe exactly.

—Nokomo

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Sep 13, 2012

I enjoyed this vegetable dish.

—vita

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Nutrition

Calories
90 kcal
4%

Carbohydrates
14.7 g
5%

Cholesterol
0 mg
0%

Fat
2.7 g
4%

Fiber
5 g
20%

Protein
3.7 g
7%

Sodium
149 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Italian Roasted Cauliflower

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 90
Calories from Fat: 25

% Daily Value *
Total Fat 2.7g 4 %
** Saturated Fat 0.4g 2 %
Cholesterol 0mg 0 %
Sodium 149mg 6 %
** Potassium 599mg 17 %
Total Carbohydrates 14.7g 5 %
Dietary Fiber 5g 20 %
Protein 3.7g 7 %
** Sugars 7.9g
Vitamin A 32 %
Vitamin C 207 %
Calcium 7 %
Iron 13 %
** Thiamin 11 %
** Niacin 16 %
** Vitamin B6 30 %
** Magnesium 11 %
** Folate 62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.