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


Ingredient Checklist


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.

  • 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; 4.7 g total fat; 0.7 g saturated fat; 0.5 g polyunsaturated fat; 3.3 g monounsaturated fat; 0 mg cholesterol; 105 mg sodium. 224 mg potassium; 5.8 g carbohydrates; 1.5 g fiber; 3 g sugar; 1.4 g protein; 0 g trans fatty acid; 0 IU vitamin a; 43 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 43 mcg folate; 0 mcg vitamin b12; 17 mg calcium; 0 mg iron;