Roasted Parmesan Cauliflower with Onion and Pepper Recipe

This roasted cauliflower with red onion and bell pepper is a colorful, flavorful side dish or snack that's rich, comforting, and versatile. The cauliflower turns golden and slightly crisp at the edges, while the onions and peppers caramelize into sweet, smoky bites. A light coating of Parmesan adds a savory finish.

• 1 large head of cauliflower, cut into florets
• 1 medium red bell pepper, cut into 1–1.5 inch pieces
• 1 medium red onion or 2 large shallots, cut into wedges
• 2 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• ½ cup Parmesan cheese, grated
• Fresh parsley, chopped, for garnish

Preheat oven to 425°F. Line a large baking sheet with parchment paper.

In a large bowl, combine cauliflower florets, red pepper pieces, and onion/shallot wedges. Drizzle with olive oil and toss to coat.

Sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss again so vegetables are evenly seasoned.

Spread vegetables in a single layer on the prepared baking sheet.

Roast for 20–25 minutes, stirring once halfway through, until cauliflower is golden and tender and onions/peppers are caramelized.

Remove from oven, sprinkle evenly with Parmesan cheese, and return to oven for 2–3 minutes until cheese melts.

Garnish with fresh parsley and serve warm.

Serves 4 as a side dish, or 2 as a main dish