Ingredients
Scale
- 2 cups cauliflower pieces
- 1 cup carrot rounds (1/2-inch thick)
- 1 bell pepper, sliced
- 1/2 red onion, roughly chopped (1-inch pieces)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
- 3 garlic cloves, finely chopped
- 1/2 tsp crushed red pepper flakes
- 1/2 cup sun-dried tomatoes in oil, chopped
- 1 cup coconut cream
- 1/2 cup vegetable broth
- 1/3 cup parmesan cheese, shredded (rennet-free if needed)
- 1 tsp italian herb blend
- 1/4 tsp ground black pepper
- 1 tsp balsamic vinegar
- 1/3 cup chopped fresh basil
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine cauliflower, carrots, bell peppers, and red onion. Drizzle with olive oil, salt, and pepper; toss to coat.
- Spread vegetables evenly on a baking sheet and roast for about 25 minutes until tender and golden brown, stirring halfway through.
- In a skillet over medium heat, melt olive oil. Add garlic and crushed red pepper flakes; sauté until fragrant.
- Add sun-dried tomatoes followed by coconut cream and vegetable broth; stir well until slightly thickened.
- Stir in parmesan cheese, Italian herbs, pepper, balsamic vinegar, and basil until combined.
- Pour sauce over roasted vegetables in a serving dish; toss gently to combine.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 290
- Sugar: 5g
- Sodium: 440mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg