Roasted Apples & Cauliflower with Dill

This roasted apples and cauliflower with dill is a flavorful, sweet and savory side dish that works for weeknights and entertaining!

Roasted Apples & Cauliflower with Dill | Thanksgiving cauliflower recipe

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 speaking of delicious, this roasted apples and cauliflower recipe makes vegetables taste like candy.

Our favorite cauliflower recipe? Perfect Roasted Cauliflower

Roasted apples with cauliflower and dill

Making roasted apples & cauliflower

This roasted apples with cauliflower and dill recipe is an old favorite of ours that we first made as a Thanksgiving cauliflower recipe! It’s so, so flavorful: the sweet red onions and apples are the perfect contrast to 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.

Roasted apples and cauliflower is a flavorful, sweet and savory side dish that works for various diets (vegan, dairy-free, gluten-free). This recipe takes about 50 minutes to prepare, but the time is mostly hands off. And for the flavor, it’s worth every minute of the wait. We also love the way the colors turn out: the purple of the onion, the almost bright pink of the roasted apple, and the green of the fluffy dill fronds.

Video: How to cut cauliflower

The most challenging part of this roasted apples & cauliflower recipe is actually how to cut cauliflower! Alex and I have a great new method that doesn’t end up with crumbles all over the cutting board! Watch the video below of me showing how to cut cauliflower in our kitchen.

Roasted apples and cauliflower with dill | Thanksgiving cauliflower recipe

Looking for more fall recipes?

Looking for more outside of this roasted apples with cauliflower? Here are a few of our favorite fall recipes on A Couple Cooks:

Looking for more cauliflower recipes?

Cauliflower is one of our favorite vegetables to work with! Here are a few more of our favorite cauliflower recipes:

This recipe is…

This roasted apples and cauliflower with dill recipe is vegetarian, gluten-free, vegan, dairy-free and plant-based.

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Roasted Apples & Cauliflower with Dill

1 Star2 Stars3 Stars4 Stars5 Stars (18 votes, average: 4.11 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 to 6 1x


This roasted apples and cauliflower with dill is a flavorful, sweet and savory side dish that works for weeknights and entertaining!


  • 1 large cauliflower (2¼ pounds whole; 7 cups chopped)
  • 1 large red onion
  • 2 crisp tart apples (like Honey Crisp, Jonathon or Jonagold, Granny Smith, Gala, or Fuji)
  • 2 tablespoons fresh dill (do not substitute dried)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • Fresh ground black pepper


  1. Preheat oven to 450°F.
  2. Chop the cauliflower into florets (watch the video below). Slice the onion. Core and chop the apples into bite-sized pieces, but leave the skins on. Coarsely chop the dill.
  3. Place the cauliflower, red onion, and apples into a large bowl and mix together with the olive oil, kosher salt and plenty of fresh ground pepper.
  4. 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

  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American

Keywords: Roasted apples, Thanksgiving cauliflower, Roasted vegetables, Vegan Recipes, Plant-Based Recipes, Side Dish, Roasted Cauliflower

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog 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.

Alex Overhiser

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 recipe 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.


  • Reply
    Ksenia @ At the Immigrant's Table
    November 12, 2015 at 7:08 am

    I enjoyed following your whole veggie Thanksgiving series, but I find that it’s simple dishes like this one that are actually likely to get made, let alone repeated in most households. Thanks for sharing!

    • Reply
      November 15, 2015 at 5:15 pm

      I agree! This one has been repeated quite a bit in ours too :)

  • Reply
    November 12, 2015 at 10:51 am

    This looks so lovely. And I agree with Ksenia- this is the type of thing that I’m most likely to throw together some night. We’re still throwing together our Thanksgiving menu, but I know it’s going to include Molly Wizenburg’s cranberry chutney.

    • Reply
      November 15, 2015 at 5:16 pm

      That sounds fantastic — we’ll have to check that out too! What else is in the running on your menu?

  • Reply
    Kathryn @ The Scratch Artist
    November 12, 2015 at 1:45 pm

    I love simple roasted vegetable dishes like this. Chop, season, send it to the oven, and then you have a magical dish on your hands. It is amazing how roasting deepens and enriches the flavors so dramatically. I’m looking forward to giving this combination a try.

    • Reply
      November 15, 2015 at 5:17 pm

      I love how you put that: “deepens and enriches the flavors so dramatically”! I couldn’t agree more — I think you’d love this one.

  • Reply
    November 14, 2015 at 12:40 pm

    This looks absolutely beautiful! I can’t wait to try it. Thank you for all of your hard work!

    • Reply
      November 15, 2015 at 5:21 pm

      Thank YOU! Let us know if you give it a try!

  • Reply
    Katie @ Whole Nourishment
    November 16, 2015 at 8:18 pm

    You know I like roasted cauliflower dishes so I’m anxious to try this one out. I really love the red onion, dill, and apples in this and will definitely be trying when I get home from my US trip!

  • Reply
    Katie @ Whole Nourishment
    November 18, 2015 at 2:45 pm

    I made this tonight and it was so easy and delicious. And the apple and dill kept it interesting. Added a squeeze of lemon and chickpeas to round it out for a full meal.

  • Reply
    rachel @ athletic avocado
    November 22, 2015 at 10:44 am

    this sounds incredible! I love roasted cauliflower and the addition of apple and dill sound to-die-for!

  • Reply
    November 1, 2017 at 6:29 am

    Can this be made ahead and kept warm and/or reheated? Definitely going to be added to my menu, just wondering how to be strategic… Thanks for all your wonderful recipes!

    • Reply
      November 1, 2017 at 12:22 pm

      Yes, this can be made ahead and reheated! I would reheat in a 375F oven, and wait to add the fresh dill until right before serving. I hope you like it — this is one of our favorites!

  • Reply
    November 1, 2017 at 12:24 pm

    wonderful, thank you!! Several of your recipes have made their way onto my Thanksgiving menu!

    • Reply
      November 5, 2017 at 7:55 pm

      Oooo fantastic! We’re excited: let us know what you think!

  • Reply
    June 5, 2019 at 8:59 pm

    I am from Ohio and right now, we are being overwhelmed by all of the dill growing in our yard! We are also vegetarians and I am looking forward to trying this recipe. Thanks!

  • Reply
    November 1, 2020 at 2:25 pm

    SERIOUS OMISSION… Did not specify what varieties of apples work for this recipe, just generic “apples”. I used what I had on hand (Northern Spy) and quickly learned that the type of apple is vital to the success of this recipe. At 450° the apples quickly turned to mush and then blackened and burned. This turned the entire dish to an unappetizing mess. Salvaging the cauliflower wasn’t an option because the burned “applesauce” had coated it. I am sure that with the right apples this is a wonderful recipe but please revise it to include suggested varieties before others waste food and time like I did. Many thanks!

    • Reply
      Sonja Overhiser
      November 3, 2020 at 9:19 am

      Hello Deborah, we are so sorry to hear this happened! We were not familiar with the Northern Spy apple and did not realize it reacted like that in the oven! We did a little research and it says the Northern Spy can be used for roasting, so it’s interesting that this happened. We just added a note to the recipe to use only crisp tart apples (like Honey Crisp, Jonathon or Jonagold, Granny Smith, Gala, or Fuji). One question: did you happen to peel the apples? The instructions indicate to leave the peel on, which helps to hold the apples together in the oven. Let us know!

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