Roasted Cauliflower with Banana Peppers

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Don't be tempted to jam all the cauliflower onto one sheet pan in order to make fewer dirty dishes. Spreading it out on two pans ensures that it gets golden brown.

By
Fabio Viviani
Fabio Viviani

Fabio Viviani is an Italian chef and restaurateur best known for his fan-favorite performance on Top Chef. Fabio grew up in Florence and became sous chef at the Trattoria Il Pallaio at age 16 before moving to America, where he has opened dozens of restaurants across the country, including Café Firenze and Siena Tavern.

EatingWell's Editorial Guidelines
Updated on April 18, 2024
Tested by
EatingWell Test Kitchen
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Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
A portrait of Breana Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
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Prep Time:
20 mins
Additional Time:
35 mins
Total Time:
55 mins
Servings:
8
Yield:
8 servings
Nutrition Profile:
Low-Carb Dairy-Free Soy-Free Vegan Vegetarian Egg-Free Gluten-Free
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Ingredients

  • 2 pounds cauliflower (1 medium head), cut into 2-inch florets

  • 3 medium shallots, sliced

  • ⅓ cup extra-virgin olive oil

  • ¾ teaspoon salt

  • ½ teaspoon ground pepper

  • ½ cup sliced pickled banana peppers

  • ½ cup torn fresh mint

  • ¼ cup pine nuts, toasted

Directions

  1. Preheat oven to 400 degrees F.

  2. Toss cauliflower, shallots, oil, salt and pepper in a large bowl. Divide between 2 large rimmed baking sheets. Roast, stirring once halfway, until starting to brown, about 20 minutes.

  3. Add banana peppers and toss to combine. Continue to roast, stirring once, until the cauliflower is tender and browned, 15 to 20 minutes more. Serve topped with mint and pine nuts.

Originally appeared: EatingWell Magazine, September 2020

Nutrition Facts (per serving)

150 Calories
13g Fat
8g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 3/4 cup
Calories 150
% Daily Value *
Total Carbohydrate 8g 3%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 3g 6%
Total Fat 13g 16%
Saturated Fat 2g 9%
Vitamin A 322IU 6%
Vitamin C 56mg 62%
Folate 71mcg 18%
Sodium 330mg 14%
Calcium 39mg 3%
Iron 2mg 9%
Magnesium 32mg 8%
Potassium 398mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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