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–+ servings
a white side dish of roasted onions and cauliflower on a table

Roasted Cauliflower and Onions

Kristina Todini, RDN
Roasted Cauliflower and Onions, an easy baked vegetable combo that’s great as a side or a topping for salads and bowl. Only 5 ingredients and 30 minutes!
5 stars (3 ratings)
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Salads + Side Dishes
Cuisine American
Servings 4 servings
Calories 115 kcal

Ingredients
  

  • 1 large onion yellow, white, or red
  • 1 head cauliflower
  • 2 cloves garlic sliced thin
  • 2 tablespoons olive oil
  • 1 pinch salt and pepper

Instructions
 

  • Prep oven: Preheat the oven to 400 degrees (200 C)
  • Prep vegetables: Cut stems from the onion and then make a slice around the outside the onion to remove the top layer. Then cut the onion into rounds, or in half and then into slices. Cut the stems from the cauliflower and remove the leaves. Wash the head of cauliflower, then slice in half and then use a knife to cut the florets from the thick white center.
  • Roast vegetables: Arrange the cut cauliflower florets and onion slices on a roasting pan and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 25 minutes, stirring partway through to brown on all sides.
  • Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or let cool and use as a salad or bowl topping.

Notes

  • Tools needed: sheet pan, knife set, cutting board
  • Prep ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
  • Leftovers and storage: Leftover onions and cauliflower should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
  • Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, vitamin C, and potassium.

Nutrition

Serving: 1servingCalories: 115kcalCarbohydrates: 11gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 55mgPotassium: 491mgFiber: 4gSugar: 4gVitamin A: 1IUVitamin C: 73mgCalcium: 43mgIron: 1mg
Keyword roasted cauliflower, roasted onions
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