Roasted Cauliflower with Vegies
Elevate your dinner table with this vibrant and nutritious recipe for Roasted Cauliflower with Veggies. Packed with tender cauliflower florets, sweet carrots, crisp zucchini, and smoky red bell peppers, this dish is seasoned to perfection with a savory blend of garlic powder, paprika, oregano, and a hint of black pepper. Roasting the vegetables at high heat caramelizes their natural sugars, creating a rich, toasty flavor profile that’s balanced by a zesty drizzle of fresh lemon juice. Ready in just 45 minutes, this gluten-free, vegan-friendly recipe is perfect as a wholesome side dish or a light, satisfying main course. Effortlessly healthy and full of bold, roasted flavors, this dish is your new go-to for weeknight dinners or holiday sides!
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Recipe Information
Ingredients
- 1 head cauliflower
- 2 medium carrots
- 1 medium zucchini
- 1 red bell pepper
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Cut the cauliflower into small, bite-sized florets and place them in a large mixing bowl.
Peel and slice the carrots into thin rounds. Cut the zucchini into half-moons, and slice the red bell pepper into strips. Add all chopped veggies to the mixing bowl with the cauliflower.
In a small bowl, whisk together the olive oil, garlic powder, paprika, dried oregano, salt, and black pepper.
Pour the olive oil mixture over the cauliflower and veggies. Toss everything together until the vegetables are evenly coated with the seasoning.
Spread the seasoned vegetables in an even layer on the prepared baking sheet, ensuring they don’t overlap too much for even roasting.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until the cauliflower is golden brown and tender and the other veggies are slightly caramelized.
Remove the roasted vegetables from the oven and drizzle with fresh lemon juice for a bright, zesty finish.
Serve immediately as a side dish or on its own as a light vegetarian meal.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5236 mg | 228% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 37.0 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 3098 mg | 66% | |
*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.
