A delightful roasted vegetable dish featuring cauliflower, garlic, and bell peppers, perfect as a side or light meal.
Preheat your oven to 450°F (230°C).
Preheating ensures even cooking and optimal roasting results.
Line a baking sheet with aluminum foil for easy cleanup.
Using foil not only makes cleanup easier but also helps prevent sticking.
Cut the cauliflower into bite-sized florets.
Try to keep the florets similar in size for even cooking.
Slice the garlic cloves into thin pieces.
Avoid mincing the garlic to prevent it from burning during roasting.
Chop the red bell pepper into 1-inch squares.
Uniform pieces ensure even roasting and a pleasing presentation.
In a mixing bowl, combine the cauliflower, garlic, and bell pepper. Drizzle with olive oil and sprinkle with seasoning salt, dried thyme, and black pepper. Toss to coat evenly.
Using your hands to toss ensures every piece is well-coated with the seasoning.
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
A single layer allows for better caramelization and prevents steaming.
Roast in the preheated oven for 20 minutes, turning the vegetables halfway through.
Turning the vegetables ensures even browning on all sides.
Serve the roasted vegetables warm as a side dish or light meal.
Garnish with fresh herbs like parsley or a squeeze of lemon juice for added freshness.
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