Oven roasted cauliflower is a great side dish for many meals but can lack flavor. This recipe includes red onion, tomatoes, cappers, and plenty of herbs to create a flavorful dish with an Italian feel.
Oven roasted cauliflower is one of my all-time favorite side dishes. The roasting process brings out the subtle sweetness of cauliflower. It gets soft yet a bit crispy. It is just so good!
But just roasting cauliflower alone is a tad, well, bland. And no one wants to eat dull and boring food.
So for this recipe, I up the flavor by adding in red onion, tomatoes, capers, and herbs!
These additional ingredients give this oven roasted cauliflower recipe an Italian feel and make the side dish disappear from plates!
My small boys, who are 4 and almost 1, love cauliflower roasted in the oven too! Though the oldest sometimes decides he doesn’t like the onions that are in this recipe.
Nutrition in cauliflower
Cauliflower is a delicious low-carb vegetable. It is an ideal food to had to your diet if you are needing to watch your carbohydrate intake for various health reasons. But even if you are not watching your carb intake, you will enjoy this flavorful roasted cauliflower dish!
Cauliflower is a great source of vitamin C. It also provides a good supply of vitamin K, folate, B6, potassium, and fiber.
Ingredients for oven roasted cauliflower recipe
Healthy cooking fat: Avocado oil and ghee are both ideal fats to use because they have high smoke points.
Cauliflower: Take the time to cut the cauliflower into bite-sized pieces. This step ensures that they cook evenly and get a bit crispy.
Red Onion
Garlic: Be sure not to cut the garlic too small or it will burn.
Cherry Tomatoes: Cherry tomatoes have a nice sweetness that really comes out when they are roasted.
Capers: Capers lend a pleasantly salty, briny taste.
Dried Italian Herbs
Salt
Pepper
Lemon Juice: Finish the dish with a squeeze of lemon juice to brighten the dish.
Tools needed
- Cutting board
- Knife
- Parchment Paper
- Baking Sheets
- Measuring spoons
How to make roasted cauliflower
To make the best roasted cauliflower follow these steps:
- Preheat oven to 425 degrees. Line two baking sheets with parchment paper.
- Cut cauliflower into bite-sized pieces. Cut tomatoes in half, and slice onion and garlic. Place in a large bowl.
- Add capers, dried herbs, salt, pepper, and avocado oil to the bowl. Toss to evenly coat with oil.
- Divide between the two baking sheets.
- Bake for 25-30 minutes until cauliflower is soft and slightly golden in spots.
- Remove from oven, and combine the mixture onto 1 baking sheet or into a serving dish. Squeeze the lemon juice on top and stir.
Meal Prep Tips
To meal prep this roasted cauliflower recipe, cut the cauliflower, red onion, and garlic. Store in an airtight container in the refrigerator. When you are ready to cook the recipe, pull the ingredients from the refrigerator, add in the remaining ingredients, then assemble and cook as directed.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350-degree oven or in a skillet over medium heat until warm.
Oven Roasted Cauliflower Recipe FAQ
To have tender cauliflower with crispy edges, do not overcrowd the baking sheet. If there is too much on one pan, everything will steam instead of roast. Also, be sure not to use too much healthy cooking fat.
Yes! Any single herb will work to make this roasted cauliflower recipe. I would suggest basil, thyme, or oregano.
Other Delicious Side Dishes
Instant Pot Steamed Vegetables
Healthy broccoli salad with cranberries
Roasted Cauliflower
This roasted cauliflower recipe with capers, tomatoes, red onion and herbs has an Italian taste that everyone will love. It pairs perfectly with lots for proteins, such as grilled steak, roasted chicken, and even fish.
Ingredients
- 8 cups cauliflower
- 1 medium red onion
- 3 garlic cloves
- 2 cups cherry tomatoes, halved
- 1/4 cup capers
- 2 tbsp avocado oil or ghee
- 1 tbsp dried Italian herbs
- 1 tsp unrefined salt
- 1/4 tsp pepper
- 1 tbsp lemon juice
Instructions
- Preheat oven to 425 degrees. Line two baking sheets with parchment paper.
- Cut cauliflower into bite-sized pieces. Cut tomatoes in half, and slice onion and garlic. Place in a large bowl.
- Add capers, dried herbs, salt, pepper, and avocado oil to the bowl. Toss to evenly coat with oil.
- Divide between the two baking sheets.
- Bake for 25-30 minutes until cauliflower is soft and slightly golden in spots.
- Remove from oven, and combine the mixture onto 1 baking sheet or into a serving dish. Squeeze the lemon juice on top and stir
Notes
If you do not have Italian herbs on hand, a single herb such as basil, thyme, or oregano will work for the recipe.
Nutrition Information:
Yield: 8 Serving Size: 8Amount Per Serving: Calories: 54Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 110mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 2g
All calculations are an estiamate.
Be sure to pin this recipe and leave a review to let me know how you enjoyed it!
