Name: The Best Roasted Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 cups cauliflower (- cut into florets, 1 head cauliflower); 1 1/2 cups red bell pepper (- 1 red bell pepper, cut into chunks); 1 cup onion (- 1/2 red onion sliced); 1 cup Italian dressing (- your favorite); 1 tablespoon balsamic vinegar; 1 tablespoon extra virgin olive oil; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

Jump to Recipe - Print Recipe

Don’t you love simple sides that are super easy to make but also taste incredibly delicious? This oven roasted cauliflower recipe is one of the best roasted cauliflower side dishes with it’s great mix of balsamic glazed flavors.

There is nothing easier than roasting veggies in the oven and topping them with your favorite seasonings and dressings. One of the reasons I love roasting vegetables so much is because it brings out their flavors.

That can be taken up a notch when it comes to cauliflower. With this recipe, they turn into soft sweet and savory bites with irresistible caramelized edges. They still maintain a slightly crisp center that is the perfect texture.

Combine cauliflower with other sweet veggies like red bell pepper and onion, and the perfect seasonings and you have a winning combination!

How to Store Cauliflower

Cauliflower is one of those vegetables that is perfected when roasted. From simple seasonings to more complex ideas cauliflower is a versatile vegetable.

A couple of things to keep in mind:

You can find the freshest crop from early summer into fall.
Look for firm heads. If you see discoloration, then they have been sitting too long
Store it in the coldest part of your fridge. It will last anywhere from four to seven days.

You want to enjoy cauliflower florets when they are at their best, so you get there sweet caramelized flavors when roasted.

It is one of those veggies that have lots of fiber and tons of nutrients. And making them in the oven will even help your kids become fans!

Fresh veggies are ready for tossing in the photo below.

Oven Roasted Cauliflower, Mediterranean Style

Sometimes you want a little simplicity in your kitchen, and that is just what you get with this Italian-style side dish.

Place the prepared veggies in a resealable bag and pour the mixed marinade over the top. The mixed marinade is included in the photograph above.

Shake well and let it marinate for a couple of hours. Spread evenly on a baking sheet as shown in the photo below and then pop in the oven.

I told you it was easy!

A Versatile Side Dish

What I love most about this recipe is that it can be enjoyed as a dinner side dish but can quickly become so much more.

Pair it for lunch or light dinner with one of your favorite vegan sandwiches. It’s a great way to add more veggies into your diet.

Add it to your favorite salads or soups to give it a crunchy and sweet bite.

Mix in some pasta and top off with vegan cheese to make it a full meal.

Think vegetable topping, Italian style on vegan pizza dough!

These are just a few suggestions, but as you can see, this doesn’t have to be just a simple veggie side dish.

I always love having roasted cauliflower in the fridge or freezer to add some pizzazz to my weeknight meal. And roasted cauliflower is easy to store.

Storing in the Refrigerator

You can store the prepared veggies in the refrigerator before or after roasting.

To store before roasting:

Drain the marinade into a bowl and save separately from the veggies, in the refrigerator.

Keep the marinated veggies in an airtight container for up to 3 days then roast at 425° for 25 to 30 minutes, flipping twice during roasting. Serve heated marinade over the top if so desired.

To store this absolutely best roasted cauliflower:

You can keep these roasted vegetables in the fridge covered for up to three days.

Reheat in the oven to help them remain the right texture. So bake at 350°F for 15 to 20 minutes. Just to get nice and hot.

Freezing:

Freezing is just as easy. Once cooled, you can place the roasted cauliflower in a freezer bag and keep frozen for up to three months.
If you decide you want to use them for dinner, take them out in the morning and place in the fridge. They will be good to use in about 2 to 4 hours.
When thawed, I always bake them again at 350°F for about 15 to 20 minutes. It is as simple as that!

Now it is time to serve some of this beautiful and easy roasted cauliflower.

Here are also some of my other recipes on the blog you can pair this veggie dish with.

This Baked Falafel Sandwich would be great with this rich Mediterranean style dish sitting next to it.
Roasted Cauliflower seems to be made to go along with these Baked Lentil Balls.
Or any of these great Vegan Sandwiches

This post contains affiliate links. Read my disclosure policy here.

What Do You Think?

If you’d like to leave a star rating along with a comment, it would really be appreciated.

And if you take a photo of your homemade recipe, follow me over on Instagram and tag me on your photo @vegan_in_the_freezer. You could even use my hashtag #VeganInTheFreezer. I’d love to see it!

Overhead view of roasted cauliflower and veggies caramelized on a square white plate.

5 from 4 votes