Roasted Cauliflower, Potatoes and Tropea Red Onions

Name: Roasted Cauliflower, Potatoes and Tropea Red Onions
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 Potatoes; 1 Cauliflower; 1 Red Onion from Tropea; 1 Garlic; 2 sprigs of Rosemary; Extra Virgin Olive Oil; Salt; Black Pepper

Roasted Cauliflower, Potatoes and Tropea Red Onions are a tasty side dish, light but satisfying, that goes perfectly with any main course.

Recipe Roasted Cauliflower, Potatoes and Tropea Red Onions

Difficulty Medium
Preparation 10 minutes
Cooking 30 minutes
Servings for 4 people

Roasted Cauliflower, Potatoes and Tropea Red Onions are a tasty, healthy, light side dish with a rustic look that is truly quick and easy to make. Made only with cauliflower, potatoes, Tropea red onions, rosemary, a drizzle of extra virgin olive oil, salt and pepper, this baked vegetable medley is the perfect dish to make if you want to keep calories down without giving up flavor.

These Roasted Cauliflower, Potatoes and Tropea Red Onions are one of those side dishes that go perfectly with any meat, fish or vegetarian main course. They are also the ideal way to make a light main course more filling.

If you are looking for more light recipes for roasted vegetables, also take a look at Baked Vegetable Gratin, Crispy Roasted Broccoli and Roasted Radicchio. And now here is the recipe for Roasted Cauliflower, Potatoes and Tropea Red Onions.

Ingredients for 4 people

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Method

To make the Roasted Cauliflower, Potatoes and Tropea Red Onions, start by washing and trimming the vegetables. Peel the potatoes and the onion and cut them into cubes. Take the cauliflower, separate the florets and cut the larger ones in half.
Line a baking pan with parchment paper and spread the vegetables evenly in it. Add the two sprigs of rosemary, drizzle with a little olive oil, add a pinch of salt and sprinkle with pepper.
Bake in a preheated oven at 180-200 °C (350-400 °F) for about 30-40 minutes, or until the vegetables are fully cooked. Finally, take them out of the oven and serve the Roasted Cauliflower, Potatoes and Tropea Red Onions. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

There are many ways to enrich Roasted Cauliflower, Potatoes and Tropea Red Onions: if you love bold flavors, you can add a sprinkle of chili powder, while if you want to make the dish even heartier, you can add some Béchamel Sauce or cheese.

Tips

While making the Roasted Cauliflower, Potatoes and Tropea Red Onions, we recommend keeping an eye on them, because every oven heats differently. If needed, you can turn the vegetables about halfway through so they cook more evenly.

Storage

Roasted Cauliflower, Potatoes and Tropea Red Onions are best eaten right away, but if you have leftovers you can put them in an airtight container and keep them in the fridge for one day.