Confetti Cauliflower
Brighten up your dinner table with Confetti Cauliflower, a vibrant roasted vegetable medley that's as colorful as it is delicious! This easy-to-make dish features tender cauliflower florets tossed with sweet red and yellow bell peppers, crisp carrots, and tangy red onion, all seasoned with garlic powder, smoky paprika, and a touch of black pepper for an irresistibly bold flavor. Roasted to perfection, the caramelized edges add a hint of sweetness while fresh parsley brings a pop of freshness to each bite. Perfect as a healthy side dish or a light vegetarian main, this recipe is ready in just 35 minutes and serves four, making it a crowd-pleasing addition to weeknight dinners, holiday spreads, or meal prep plans. Quick, wholesome, and bursting with flavor, Confetti Cauliflower is the ultimate roasted vegetable recipe you'll want to make again and again!
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Recipe Information
Ingredients
- 1 large cauliflower head
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium carrot
- 0.5 medium red onion
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and dry the cauliflower, then cut it into small, bite-sized florets.
Dice the red bell pepper, yellow bell pepper, and carrot into small, uniform pieces.
Thinly slice the red onion into strips.
Place the cauliflower florets, red bell pepper, yellow bell pepper, carrot, and red onion on the prepared baking sheet.
Drizzle the olive oil over the vegetables, and sprinkle with garlic powder, paprika, salt, and black pepper. Toss everything together to ensure the vegetables are evenly coated.
Spread the vegetables out in a single layer on the baking sheet to ensure even roasting.
Roast in the preheated oven for 18-20 minutes, stirring halfway through, until the cauliflower is tender and the edges are starting to caramelize.
Remove the baking sheet from the oven and transfer the roasted vegetables to a serving dish.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1319 mg | 57% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 26.3 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2712 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
