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Roasted Cauliflower & Peppers

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I don’t know what it is about the taste of roasted veggies… But they are always my go-to side. And these ones will not disappoint. They are super quick and easy and oh so delicious.

You can serve them warm as a side or you can throw them on a bed of brown rice or quinoa with some fresh arugula if you want a heartier salad. Just drizzle with good quality olive oil before serving.

I like to keep the leftovers if there are any for lunch the next day.

Proof that healthy eating doesn’t have to be difficult or boring.

xxx Chef MM

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Roasted Cauliflower & Peppers

  • Author: Melissa Mayo

Ingredients

Scale
  • 1 head of cauliflower with stalk – cut into florets with stems
  • 12 mini bell peppers – cut off tops and halve
  • 1 pack of cherry tomatoes
  • ½ red onion cut into slivers
  • 1 TBS garam masala
  • 1 TBS turmeric
  • 1 TBS Za’atar
  • Coarse salt & Black pepper
  • 3 TBS Balsamic Vinegar
  • Olive oil

Instructions

Preheat the oven to 350F/ 175 C

Chop the veggies and place them on a baking sheet. If you double the recipe make sure to use a second baking sheet to keep them one layer thick. This stops them from stewing and gives them color.

Season with garam masala, turmeric, Za’atar, salt, and pepper. Drizzle with balsamic vinegar and olive oil. Toss the veggies to evenly coat with the seasoning.

Roast for 30 minutes until veggies are nicely browned and caramelized. Drizzle with good quality olive oil and adjust seasoning.

Serve them warm or at room temperature alongside the main. You can also toss them with brown rice, quinoa, or couscous to make a full vegetarian meal.

SERVES 4

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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