Name: Mediterranean Roasted Cauliflower with Olives
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Extra-virgin olive oil - 2 tablespoons; Fresh minced garlic - 1 teaspoon; Dried Italian herb seasoning - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Cauliflower, cut into 1-inch florets - 2 cups; Red onions, cut into 1-inch cubes - 1 cup; Red bell pepper, seeded and cut into 1-inch squares - 1 large; Sliced black olives - 2 ounces; Balsamic vinegar, or to taste - 1 tablespoon; Chopped fresh parsley, or to taste - 1 tablespoon

Mediterranean Roasted Cauliflower with Olives

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mediterranean Roasted Cauliflower with Olives

1. Extra-virgin olive oil - 2 tablespoons

2. Fresh minced garlic - 1 teaspoon

3. Dried Italian herb seasoning - ½ teaspoon

4. Salt and ground black pepper to taste - ½ teaspoon

5. Cauliflower, cut into 1-inch florets - 2 cups

6. Red onions, cut into 1-inch cubes - 1 cup

7. Red bell pepper, seeded and cut into 1-inch squares - 1 large

8. Sliced black olives - 2 ounces

9. Balsamic vinegar, or to taste - 1 tablespoon

10. Chopped fresh parsley, or to taste - 1 tablespoon

How to cook deliciously - Mediterranean Roasted Cauliflower with Olives

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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