Roasted Cauliflower and Bell Peppers
Roasted Cauliflower and Bell Peppers, a versatile and nutritious vegetable combination that you can use a side dish or as a topping for salads and bowls. Just 5 ingredients and 30 minutes of cooking time!
If you love cauliflower and bell peppers, oast them together! This recipe is simple to make and perfect for meal prep. Enjoy this recipe as a side dish or as a topping for salads and bowls!
👉 Ready to make roasted bell peppers and cauliflower together? Let’s do it!
🫑 Ingredients
You need only 5 ingredients and a few basic kitchen tools for this roasted cauliflower and bell pepper recipe:
- Bell pepper: you’ll use 2 bell peppers, any color or variety
- Cauliflower: you’ll need 1 head of cauliflower as well
- Garlic cloves: use sliced or minced garlic cloves
- Olive oil: adds flavor and make your roasted veggies crispy
- Salt and pepper: season to taste
- Recommended tools: sheet pan, knife set, and cutting board
🥣 How to make (step-by-step photos)
1️⃣ Prep vegetables
Preheat your oven to 400 degrees F (200 C). Wash and dry the vegetables.
- Prep bell pepper: Slice each pepper in half lengthwise. Carefully remove the stems, membranes and seeds. Cut the remaining pepper into slices or cubes.
- Prep cauliflower: Cut the hard stem from the cauliflower head. Slice the head in half, then cut away the cauliflower florets.
👉 Kitchen tip! For best flavor, ensure that your vegetables have not ripened past their peak or started to spoil. Cauliflower heads should be firm, with a pale color (no areas should appear dark brown or black). Your bell peppers should be a bright color and their skin should be firm.
2️⃣ Season vegetables
Place prepared vegetables on a sheet pan or roasting pan.
Toss the cauliflower and bell pepper with olive oil. Add sliced garlic on top, and season with salt and pepper to taste.
👉 Kitchen tip! Using a bowl to toss your vegetables with olive oil and seasoning can provide more even coating.
3️⃣ Roast vegetables
Cook the vegetables in the oven for about 30 minutes or until they begin to brown.
Stir the bell pepper and cauliflower about halfway through cooking time. This will help ensure even browning.
Remove from oven. Serve immediately if using as a side dish, or let cool and serve as a topping for salads or bowls.
❓Recipe FAQs
To minimize prep on cooking day, wash and cut the vegetables in advance. If you’re using roasted bell pepper and cauliflower as a topping for salads or bowls, bake the vegetables up to three days ahead of time.
While all bell pepper varieties are nutritious, peppers of different colors vary in flavor. Red bell peppers have ripened the most and are the sweetest variety. Yellow and orange peppers are less ripe, while green peppers are the least ripened variety and taste slightly bitter. Roasting brings out the flavor in all types of peppers, so any color bell pepper will work well in this recipe.
Cooked cauliflower and bell peppers are delicious however they’re served! You can also use them as a nutrient-dense topping for salads, or combine them in bowls with rice or quinoa. These veggies can also be used as fajita fillers, as a fun twist to the traditional pepper-and-onion combo.
💡 Ideas for serving
This recipe for cooked bell pepper and cauliflower is delicious using just garlic, salt, and pepper. If you want to change it up, here are some more seasoning ideas:
- Italian seasonings: top your veggies with fresh or dried herbs, such as oregano or an Italian seasoning blend
- Add some heat: red pepper flakes or crushed red pepper are a delicious compliment to the bell peppers and cauliflower
- Double up on the garlic: while this recipe already has sliced garlic in it, you can add garlic salt and lemon juice for an added burst of flavor
🧊 How to store leftovers
- Fridge storage: Store leftover cauliflower and bell peppers in an airtight container in the fridge for up to 3-4 days.
- Frozen storage: To maintain best flavor and texture, do not freeze and reheat.
♻️ Sustainable kitchen + cooking tips
We always look for ways to reduce food waste, and we know it’s a priority for you too! Here are sustainable kitchen tips to keep in mind while making this recipe:
Take advantage of when your vegetables are in season! The best time to make a recipe with bell pepper and cauliflower is when both vegetables are in season! Generally, bell pepper is available late spring through early winter, and it’s at peak during the fall months. Cauliflower is available in late summer and early fall. Click here to find out when these and other vegetables are in season in your area.
Reduce waste by using your vegetable scraps! Did you know that cauliflower leaves are edible? Cauliflower leaves can be added to soups or salads. The scraps from peppers can be composted or used to make vegetable stock.
👉 More roasted cauliflower and bell pepper recipes
Are you ready for more bell peppers and cauliflower? Try these other delicious recipes:
FREE MeAL PLANNING GUIDE
Roasted Cauliflower and Bell Peppers
Ingredients
- 2 whole bell peppers any variety
- 1 head cauliflower
- 2 whole garlic cloves thinly sliced
- 2 tablespoons olive oil
- 1 pinch salt and pepper
Instructions
- Prep oven: Preheat oven to 400 degrees (200 C).
- Prep vegetables: Wash each bell pepper, then cut in half. Remove stems, seeds and membranes, then slice the pepper. Wash the cauliflower head, then slice in half. Using a knife, cut the florets from the thick white center.
- Roast vegetables: Put the cauliflower and bell pepper pieces on a roasting pan and drizzle with olive oil. Toss vegetables until evenly coated with oil. Sprinkle with sliced garlic, plus salt and pepper. Roast in the oven for 30 minutes. Halfway through cooking time, stir vegetables or turn with kitchen tongs to ensure even browning.
- Serve vegetables: Remove pan from oven, then serve as a side dish. Or, let vegetables cool and use them as a salad or bowl topping.
Notes
- Tools Needed: sheet pan, knife set, cutting board
- Prep Ahead: To minimize prep time on cooking day, wash and cut vegetables in advance. To use bell pepper and cauliflower as a topping for salads or bowls, roast vegetables up to three days ahead.
- Storing Leftovers: Store leftover vegetables in an airtight container in the refrigerator for up to 3-4 days. For best flavor and texture, do not freeze and reheat.
- Nutrition Notes: Nutrition information is estimated for only ingredients in the recipe, not additional spices or flavorings. This vegetable recipe is a good source of fiber, vitamin A, vitamin C, and potassium.
