Cookwith

Name: Mediterranean Roasted Red Pepper Cauliflower Bowl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 medium head cauliflower, cut into florets; 2 large red bell peppers, seeded and cut into strips; 2 tbsp extra-virgin olive oil; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1/2 tsp garlic powder; 1/4 tsp freshly ground black pepper; 1/2 small red onion, thinly sliced; 1/2 English cucumber, diced; 1 cup cherry tomatoes, halved; 2 tbsp fresh parsley, chopped; 2 tbsp pine nuts, toasted (optional); Juice of 1 lemon

Mediterranean Roasted Red Pepper Cauliflower Bowl

GingerCherry5442

This Mediterranean Roasted Red Pepper Cauliflower Bowl is the perfect summer dinner—light, vibrant, and completely plant-based while fitting keto, paleo, low-carb, and Whole30 guidelines. Roasting the cauliflower and red peppers brings out their natural sweetness, complemented by a zesty raw salad and bright lemon. The toasted pine nuts add a buttery crunch, making every bite satisfying and flavorful. The dish delivers Mediterranean flair without grains or dairy, and is perfect for a hot Illinois summer night when you crave something both healthy and deeply flavorful.

Ingredients

Instructions

Preheat oven to 425°F (220°C).
Toss cauliflower florets and red pepper strips with 1 1/2 tbsp olive oil, smoked paprika, cumin, oregano, garlic powder, and black pepper until well coated.
Spread vegetables on a parchment-lined baking sheet and roast for 22-25 minutes, flipping halfway, until browned and tender.
Meanwhile, in a bowl, combine red onion, cucumber, cherry tomatoes, parsley, and lemon juice. Drizzle with remaining olive oil and toss.
Divide roasted cauliflower and peppers between bowls. Top with the fresh Mediterranean salad mixture and sprinkle with toasted pine nuts if using.
Serve warm or at room temperature, enjoying the interplay of roasted, fresh, and bright flavors.