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Sweet-and-spicy jarred red peppers add festive color and wake-you-up flavor to a veggie standby. When he makes this dish, Andy Schudlich of Michigan's Epicure Catering and Cherry Basket Farm uses a mix of purple and white cauliflower, but all white is just fine!

Source: Midwest Living

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Recipe Summary test

hands-on:
15 mins
total:
35 mins
Servings:
6
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Place cauliflower on a large baking sheet (lined with foil, if desired, for easy clean-up). Drizzle with olive oil and season with salt and black pepper; toss to coat.

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  • Roast 20 minutes or until cauliflower is well-browned but not mushy. Add piquillo peppers and toss to combine. Serve hot or at room temperature.

Nutrition Facts

67 calories; fat 4.7g; saturated fat 0.7g; carbohydrates 5.8g; mono fat 3.3g; poly fat 0.5g; insoluble fiber 1.5g; sugars 2.9g; protein 1.4g; vitamin a 0.1IU; vitamin c 43.3mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 42.8mcg; sodium 105mg; potassium 224mg; calcium 16.7mg; iron 0.4mg.
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