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| Italian Roasted Cauliflower |
"This is a really good recipe I came up with while trying to create some tasty low-carb, low-fat meals. This one made my family enjoy eating their veggies for once, and it is so easy!"
Ingredients :
- 1 head cauliflower, cut into florets
- 1 large red bell pepper, cut into 1-1/2 inch pieces
- 1 red onion, sliced
- 1/2 cup chopped fresh dill
- 3 tablespoons balsamic vinegar
- 2 tablespoons white wine vinegar
- 2 teaspoons olive oil
- salt and pepper to taste
Instructions :
| Prep : 25M | Cook : 4M | Ready in : 1H55M |
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- Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.
- Preheat oven to 450 degrees F (230 degrees C).
- Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish.
- Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.
Notes :
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