Italian Roasted Cauliflower Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Toss cauliflower, mushrooms, garlic, red onion, red and yellow bell peppers, olive oil, vinegar, salt, and pepper together in a large bowl. Transfer to a 2-quart baking dish.
• Roast in the preheated oven until cauliflower is fork tender, about 30 minutes. Serve immediately.

Steps:

• Preheat oven to 425˚F (220˚F).
• In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
• Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
• Spread the cauliflower on a greased, foil-lined baking sheet.
• Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F.
• Set the cauliflower pieces in a 13 by 9-inch baking dish. Make sure it is in one single layer, stems side down.
• Pour the wine over top of cauliflower.
• Drizzle top of cauliflower with 2 tablespoon of olive oil.
• Top with oregano and basil, garlic, salt and pepper.
• Cover the pan with aluminum foil.
• Bake for 30 minutes.
• Meanwhile, in a small bowl combine breadcrumbs, parsley, parmesan, pecorino and 2 tablespoons of olive oil. Mix well until mixture is mealy and well combined.
• After 30 minutes of baking, remove pan from oven. Sprinkle the bread crumb mixture over the cauliflower.
• Return to oven, uncovered, and bake another 15 minutes.
• Serve.