The magic of *roasted vegetables* was one of my favorite discoveries when we first started exploring cooking. I didn’t love raw cauliflower at the time, but roasted was a whole different matter: rich, almost buttery goodness that I couldn’t help myself from snitching off the roasting pan. Can roasted vegetables be considered a gateway drug to eating nutritious foods? Eating them is one of my earliest memories of realizing healthy foods can be utterly delicious (and for this reason, we talk a little about roasting vegetables in Episode 1 of our podcast).
This recipe is an old favorite of ours that we made for Thanksgiving 2011 (here’s the old recipe), with an updated photo and some slight tweaks. It came out just as flavorful as I remembered; sweet red onions and apples against the savory cauliflower, punctuated by the refreshing, aromatic fresh dill. It’s a family favorite, for sure. If you do try it, make sure to get a hold of some fresh dill; it will likely have to be store-bought since the growing season is over by now in Indiana, but it’s absolutely worth it for the splurge.
This side dish is the last in our Healthy Thanksgiving 2015 menu, where Alex and I create a veggie-filled menu to show that the holiday can be about seasonal, nutritious eating instead of stuffing ourselves with rich foods. We hope you’ve enjoyed our Thanksgiving menu, and we’d love to see and hear about what you’re planning to make this year!
PS This is also a great recipe for anytime, so roast away all season!
Why to Make It: A flavorful, sweet + savory side dish that works for various diets (vegan, dairy-free, gluten-free). Roasted veg for the win!
When To Make It: Summer or Fall
Caveats: This takes about 45 minutes to 1 hour to prepare, but the time is mostly hands off and the taste is worth every minute of the wait.
Looking for more Thanksgiving recipes?
Looking for more Thanksgiving recipes? Here are a few of our favorite Thanksgiving recipes on A Couple Cooks:
- Pumpkin Sage Stuffed Shells
- Whole Grain Classic Stuffing Recipe
- Lentil and Goat Cheese Stuffed Sweet Potatoes
- Roasted Green Beans with Hazelnuts
- Roasted Cauliflower and Apples with Dill
- Pumpkin Pie Mousse Shooters
Pinterest: Our Healthy Thanksgiving pinboardPrint
- 1 large cauliflower (2¼ pounds whole; 7 cups chopped)
- 1 large red onion
- 2 apples
- 2 tablespoons fresh dill (do not substitute dried)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- Fresh ground black pepper
- Preheat oven to 450°F.
- Remove the core of the cauliflower and chop it into florets. Slice 1 red onion. Core and chop 2 apples into bite-sized pieces (do not peel). Coarsely chop 2 tablespoons dill.
- Place the cauliflower, red onion, and apples into a large bowl and mix together with 3 tablespoons olive oil, 1 teaspoon kosher salt and plenty of fresh ground pepper.
- Line a baking sheet with parchment paper. Place the chopped vegetables on the baking sheet, then roast for 40 minutes until the cauliflower is slightly browned, stirring twice during the baking time. Remove from the oven, stir in the dill, and place in a serving dish. Serve immediately.
Inspired by The Herbal Kitchen
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.