Roasted Cauliflower
A flavorful roasted cauliflower dish with caramelized onions, garlic olive oil, and a sprinkle of parmesan, perfect as a side or vegetarian main for any occasion.
Ingredients
Instructions
- Cut the cauliflower into 1-1/2 inch florets.
- Cut the red onions into 8 wedges.
- Preheat the oven to 475°F (245°C).
- In a non-stick roasting pan, mix the cauliflower, onions, garlic olive oil, salt, and 1/4 teaspoon pepper.
- Roast for 15 minutes, then toss and roast for an additional 5 to 10 minutes until lightly charred and tender.
- Transfer to a platter, top with the remaining 1/4 teaspoon pepper, chopped parsley, and parmesan cheese.
Tips & Substitutions
For enhanced flavor, consider adding spices like cumin or smoked paprika to the cauliflower and onion mix. If you want to make it vegan, substitute the parmesan with nutritional yeast. Using fresh parsley is key for brightness, but feel free to replace it with fresh basil or cilantro for a different twist. For a heartier dish, try incorporating chickpeas into the roasting pan.
Serving Suggestions
Serve the roasted cauliflower and red onions as a delightful side dish alongside grilled meats or fish. It pairs beautifully with Lemon Vegetables for a vibrant vegetarian meal. For a complete Mediterranean experience, consider serving it with a side of Baba Ganoush or alongside a fresh Sunil's Cucumber Salad.
Storage & Reheating
Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days. To reheat, simply spread it out on a baking sheet and roast in a preheated oven at 375°F (190°C) for about 10 minutes to regain crispness. Avoid microwaving, as it can make the cauliflower soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Cauliflower contains roughly 81 calories, with 8g protein, 11g carbohydrates, and 1g fat. It is an excellent source of vitamin C (56% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1665mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cauliflower for this recipe?
While fresh cauliflower yields the best texture and flavor, you can use frozen cauliflower. Just be sure to thaw and drain it well to avoid excess moisture, which can prevent proper roasting.
What can I substitute for garlic olive oil?
If you don't have garlic olive oil, you can use regular olive oil and add minced garlic to the mix. About 2-3 cloves should provide a similar flavor. Alternatively, infused oils like rosemary or chili can also add a unique twist.
Can I add other vegetables to this dish?
Absolutely! Vegetables like bell peppers, zucchini, or carrots can complement the cauliflower and onions. Just make sure to cut them into similar-sized pieces to ensure even roasting and adjust the cooking time as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).