Roasted Cauliflower Toss

Roasted Cauliflower Toss


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Simple yet so delicious. These roasted cauliflowers and veggies pair well with your favorite dinner.

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Time needed

15 min preparation + 40 min cooking

Serving Size / Yield

5-6 servings


  • 1 head cauliflower, trimmed and chopped
  • 1 zucchini, sliced
  • 6 carrots, peeled and sliced
  • 2 golden potatoes, peeled and sliced
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons dried rosemary
  • 1/4 fresh cup parsley, chopped

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Place the vegetables in a large bowl and toss with potatoes, rosemary, oil, salt and pepper. Preheat the oven to 350F. Spread the vegetables to a baking sheet and then roast for 40 minutes, or until tender. Scatter the fresh parsley on the tray, mix and serve.

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