Best 6 Pepper Roasted Cauliflower Recipes

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Embark on a culinary adventure with our tantalizing Pepper Roasted Cauliflower recipes, a symphony of flavors that will delight your taste buds. This versatile vegetable takes center stage, roasted to perfection and infused with the vibrant heat of pepper, creating a dish that is both satisfying and nutritious. Discover a collection of recipes that cater to diverse dietary preferences, including vegan, vegetarian, and gluten-free options. Whether you're seeking a quick and easy side dish, a hearty main course, or a flavorful addition to your next gathering, our recipes offer something for every occasion. Get ready to transform the humble cauliflower into a culinary masterpiece, exploring variations with different peppers, herbs, and spices that will ignite your senses. Let's dive into the world of roasted cauliflower and uncover the hidden gems waiting to be savored.

Let's cook with our recipes!

ROASTED CAULIFLOWER & RED PEPPER SOUP



Roasted Cauliflower & Red Pepper Soup image

When cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. -Elizabeth Bramkamp, Gig Harbor, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 14

2 medium sweet red peppers, halved and seeded
1 large head cauliflower, broken into florets (about 7 cups)
4 tablespoons olive oil, divided
1 cup chopped sweet onion
2 garlic cloves, minced
2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon paprika
1/4 cup all-purpose flour
4 cups chicken stock
1 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
Shredded Parmesan cheese, optional

Steps:

  • Preheat broiler. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400°., Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers., In a 6-qt. stockpot, heat remaining oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened., Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or milk if necessary.

Nutrition Facts : Calories 193 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 601mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

CAULIFLOWER WITH ROASTED ALMOND & PEPPER DIP



Cauliflower with Roasted Almond & Pepper Dip image

This tasty vegetable side dish can set a chilling scene on Halloween if you style it to look like a brain-try adding spiders and spiderwebs to your table setting. You can also serve it on Thanksgiving and pair it with the turkey and dressing. The festive orange sauce takes some time, but it tastes incredible.-Lauren Knoelke, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 10 servings (2-1/4 cups dip).

Number Of Ingredients 16

10 cups water
1 cup olive oil, divided
3/4 cup sherry or red wine vinegar, divided
3 tablespoons salt
1 bay leaf
1 tablespoon crushed red pepper flakes
1 large head cauliflower
1/2 cup whole almonds, toasted
1/2 cup soft whole wheat or white bread crumbs, toasted
1/2 cup fire-roasted crushed tomatoes
1 jar (8 ounces) roasted sweet red peppers, drained
2 tablespoons minced fresh parsley
2 garlic cloves
1 teaspoon sweet paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

  • In a 6-qt. stockpot, bring water, 1/2 cup oil, 1/2 cup sherry, salt, bay leaf and pepper flakes to a boil. Add cauliflower. Reduce heat; simmer, uncovered, until a knife easily inserts into center, 15-20 minutes, turning halfway through cooking. Remove with a slotted spoon; drain well on paper towels., Preheat oven to 450°. Place cauliflower on a greased wire rack in a 15x10x1-in. baking pan. Bake on a lower oven rack until dark golden, 35-40 minutes., Meanwhile, place almonds, bread crumbs, tomatoes, roasted peppers, parsley, garlic, paprika, salt and pepper in a food processor; pulse until finely chopped. Add remaining sherry; process until blended. Continue processing while gradually adding remaining oil in a steady stream. Serve with cauliflower.

Nutrition Facts : Calories 194 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

STEAK WITH RED PEPPER SALSA AND ROASTED CAULIFLOWER



Steak with Red Pepper Salsa and Roasted Cauliflower image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 head cauliflower (about 2 1/2 pounds)
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/4 pounds flank steak
1/2 teaspoon paprika
1/4 teaspoon granulated garlic
1 small stalk celery
1 tablespoon red wine vinegar
Heaping 1/2 cup roasted red pepper strips
1/4 cup pitted manzanilla olives
1/2 cup fresh parsley

Steps:

  • Place a rimmed baking sheet in the oven and preheat to 450˚. Cut the cauliflower in half through the core, place cut-side down and slice through the stem into long, 3/4-inch-thick florets. Gently toss the cauliflower and any leaves with 2 tablespoons olive oil in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until browned and tender, about 30 minutes.
  • Meanwhile, evenly pound the flank steak with the textured side of a meat mallet until 1/2 inch thick. Halve the steak crosswise and lengthwise; rub with salt and pepper, the paprika and granulated garlic. Let sit at room temperature 10 minutes.
  • Thinly slice the celery and toss with the vinegar in a medium bowl; let sit 5 minutes. Chop the roasted red peppers, olives and parsley and add to the celery along with 2 tablespoons olive oil, 2 pinches of salt and a few grinds of pepper; toss.
  • Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steak and cook until browned, 3 to 4 minutes per side for medium rare. Transfer the steak to a cutting board and let rest 5 minutes, then slice against the grain.
  • Divide the steak and cauliflower among plates. Spoon the red pepper salsa on top.

Nutrition Facts : Calories 450, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 86 milligrams, Sodium 790 milligrams, Carbohydrate 17 grams, Fiber 7 grams, Protein 34 grams, Sugar 5 grams

CAULIFLOWER AND ROASTED RED BELL PEPPER SOUP



Cauliflower and Roasted Red Bell Pepper Soup image

I had bought red bell peppers and cauliflower on sale, and wanted to use them before they died. I searched around on the internet, and made this recipe up using ingredients I had in my kitchen. It was delicious, hearty, and healthy.

Provided by batya

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

4 small red bell peppers, halved and seeded
5 -7 garlic cloves (do not remove outer skin)
1 tablespoon olive oil
1 onion, chopped
1/4 teaspoon cayenne pepper
1 -2 head cauliflower, chopped up
1 quart vegetable broth (I used Imagine boxed vegetable broth, you can use any broth you want)

Steps:

  • Turn on broiler.
  • flatten out the bell pepper halves and arrange them on a baking sheet.
  • Sprinkle a few garlic cloves around in between on the baking sheet, leaving the cloves in the outer rapper
  • very lightly drizzle a tiny bit of olive oil over the peppers and garlic, and rub around a bit with your hands.
  • broil the peppers and garlic on High for about 10-15 minutes, until the pepper skin is black and bubbly.
  • In the meantime, heat about 1 Tbl of olive oil and add the onion. after about a minute, add the cayenne.
  • cook until onions soft, about 3-5 minutes.
  • add chopped cauliflower to the pot of onions, and mix around.
  • add entire box of imagine broth (or 1qt of whatever you are using).
  • bring to boil and then simmer for 20 minutes.
  • take the peppers and garlic out of the oven.
  • peel the peppers after they cool, and slip the garlic out of the skin.
  • chop up the peppers in small to medium pieces. unless you blend it at the end, these wont get much smaller in the soup.
  • add to the pot and simmer for about 10-20 minues more.
  • Mix everything well, mashing up the cauliflower.
  • You can puree this, but I didn't have a cuisinart or pureer, so i just ate it as is. Add crushed black pepper and salt if needed.
  • you can also add a squirt of lemon and olive oil before serving.

Nutrition Facts : Calories 102.5, Fat 3.8, SaturatedFat 0.6, Sodium 46.2, Carbohydrate 16.2, Fiber 5.6, Sugar 7.8, Protein 4.1

PEPPER-ROASTED CAULIFLOWER



Pepper-Roasted Cauliflower image

This tangy-sweet cauliflower recipe is adapted from one I found on chow.com. Prep time does not include marinating time (20 min.).

Provided by blucoat

Categories     Cauliflower

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

8 cups cauliflower, cut into small, even-size florets (from 1 large head)
2 tablespoons soy sauce
1/2-1 tablespoon vegetable oil
1/2 teaspoon fresh coarse ground black pepper
1 teaspoon granulated sugar

Steps:

  • Heat the oven to 450°F and arrange the rack in the middle. Combine all ingredients in a large bowl and toss to coat. Let marinate 20 minutes, tossing cauliflower occasionally.
  • Arrange cauliflower in a single layer on a baking sheet. Roast until tender and slightly blackened, about 15-20 minutes.
  • Remove from the oven and serve hot or at room temperature.

Nutrition Facts : Calories 52.5, Fat 1.6, SaturatedFat 0.2, Sodium 378, Carbohydrate 8.2, Fiber 3, Sugar 3.5, Protein 3.4

PEPPER-ROASTED CAULIFLOWER



PEPPER-ROASTED CAULIFLOWER image

Categories     Vegetable     Appetizer

Number Of Ingredients 5

16 cups cauliflower, cut into small, even-size florets (from 2 large heads)
1/4 cup soy sauce
2 tablespoons vegetable oil
1 teaspoon coarsely ground black pepper
2 teaspoons granulated sugar

Steps:

  • Heat the oven to 450°F and arrange a rack in the middle. Combine all ingredients in a large bowl and toss to coat. Allow to marinate for 20 minutes, tossing cauliflower occasionally. Arrange 1/2 of the cauliflower in a single layer on a baking sheet. Roast until tender and slightly blackened, about 20 minutes. Remove from the oven and repeat with remaining cauliflower. Serve hot or at room temperature.

Tips for the Best Pepper Roasted Cauliflower:

  • Choose a head of cauliflower that is firm and white. Avoid any heads with brown spots or blemishes.
  • Cut the cauliflower into florets of about 1-inch in size. This will help them roast evenly.
  • Toss the cauliflower florets with olive oil, salt, pepper, and any other desired spices. This will help them develop a nice flavor.
  • Roast the cauliflower florets at a high temperature (425 degrees Fahrenheit) for about 20 minutes, or until they are tender and slightly browned.
  • Serve the pepper roasted cauliflower immediately as a side dish or as a main course.

Conclusion:

Pepper roasted cauliflower is a simple but delicious dish that can be enjoyed as a side dish or as a main course. It is a great way to get your daily dose of vegetables, and it is also a low-carb and gluten-free option. This versatile dish can be customized to your liking by adding different spices or herbs. It is a perfect dish for a weeknight meal or for a special occasion.

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