Open Categories +

Blog Home

Roasted Cauliflower & Peppers

Melissa's Kitchen Masterlist
Effortless Entertaining
The Skinny on the Italian Diet
Now Trending:
I'm Melissa!

A Food Network chef + mama obsessed with Aperol spritzes, travel, and mouth watering food. I also own a gorgeous cooking school in Italy. My mission? To share the secrets of La Dolce Vita so you can create a healthy, beautiful, delicious life filled with joy!


Ready to Manifesto Some Miracles?

tell me more

Grab a copy of my lastest book "Miracles Manifested" and enter to win a trip to Italy valued at $7000!

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


Roasted Cauliflower & Peppers

  • Author: Melissa Mayo


  • 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


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.


Did you make this recipe?

Share a photo and tag me @themelissamayo— I can't wait to see what you've made!

+ show Comments

- Hide Comments

add a comment


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.

more about me

Ciao Bella,

enter now →

In Italy, they add work and life on to food and wine.

Win a one-week luxury trip to Tuscany 

The Magic of Italy
without the planning


Food Netwok Chef, Melissa is dishing up delicious food and a once-in-a-lifetime experience for your soul.

find out more →

Hands down the prettiest, do-it-yourself, easy-to-use, customizable, website templates on the internet. They look super expensive, but I promise they won't break the bank. 

Tonic Site Shop

Want a site like mine?

check it out →


For delicious recipes, travel guides, inspiration and more, join me on Instagram.

follow along