Italian Roasted Cauliflower


  • 1 head cauliflower, cut into florets
  • 1 large red bell pepper, cut into 1-1/2 inch pieces
  • 1red onion, sliced
  • ½ cup chopped fresh dill
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons white wine vinegar
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • Directions

  • Step 1

    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.


  • Step 2

    Preheat oven to 450 degrees F (230 degrees C).

  • Step 3

    Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9×13 glass baking dish.

  • Step 4

    Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.

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