This medley of cauliflower is a delicious way to liven up your dinner. Both at room temperature and when combined with romaine lettuce as a salad, it can be served heated as a side dish. Before combining the herbs and garlic with the vegetables, warm them in the oil to bring out their flavor. Add as much or as little balsamic vinegar as you’d like when you’re ready to serve.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fresh minced garlic
- ½ teaspoon dried Italian herb seasoning
- salt and ground black pepper to taste
- 2 cups cauliflower, cut into 1-inch florets
- 1 cup red onions, cut into 1-inch cubes
- 1 large red bell pepper, seeded and cut into 1-inch squares
- 2 ounces sliced black olives
- 1 tablespoon balsamic vinegar, or to taste
- 1 tablespoon chopped fresh parsley, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12×18-inch baking sheet with foil or parchment paper.
- 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.
- This may also be served as a salad, with the vegetables at room temperature, tossed with chopped romaine lettuce.
Reviews
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!