Dairy Farmers of Canada

Roasted Cauliflower with Red Bell Pepper Cream

Roasting cauliflower gives it a deeper flavour and a tender-crisp texture. Add this easy cream sauce fragrant with roasted red bell peppers and you’ve got a whole new take on a favourite fall side dish.

  • Prep: 15 min
  • Cooking: 25 min
Yields 8 servings
roasted cauliflower with red bell pepper cream


  • 1 tsp (5 mL) paprika
  • Salt and pepper to taste
  • 1/2 tsp (2 mL) finely grated orange zest
  • 1 tbsp (15 mL) orange juice
  • 1 tbsp (15 mL) butter melted
  • 1 small head cauliflower cut into about 1-1/2-inch (3 1/2 cm) florets
  • 1 tbsp (15 mL) all-purpose flour
  • 1 cup (250 mL) 5 % cream or 10 % cream
  • 1 cup (250 mL) roasted red bell peppers drained and puréed
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Preheat oven to 400 °F (200 °C).

In a small bowl, combine paprika, a pinch of salt and pepper, orange juice and melted butter. Spread cauliflower on a large rimmed baking sheet; pour butter mixture over top and toss to evenly coat.

Roast, stirring twice, for about 25 min or until cauliflower is browned and tender.

Meanwhile, in a small saucepan, whisk together flour. Add a pinch of salt. Gradually whisk in cream. Cook over medium heat, whisking constantly, for about 5 min or until bubbling and thickened. Stir in roasted red bell pepper purée and orange zest; season to taste with pepper.

Transfer cauliflower to a serving dish and drizzle with sauce.


For the roasted red bell peppers, you’ll need about 2 medium red bell peppers, roasted and peeled, or one 370 mL jar, drained. If buying a jar of roasted bell peppers, be sure not to buy pickled ones as they are too acidic for this dish. Purée in a tall cup with an immersion blender or in a food processor or blender; you should have about 3/4 cup (180 mL) purée.

The cream sauce can be made ahead and refrigerated in an airtight container for up to 3 days. Reheat in a saucepan over medium-low heat, stirring often, for about 3 min or until hot and bubbling. The cauliflower is best if roasted just before serving.

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Nutritional information

Per serving
Energy: 83 Calories
Protein: 2 g
Carbohydrate: 5 g
Fat: 7 g
Fibre: 1 g
Sodium: 142 mg

Top 5 Nutrients

(% DV*)
Calcium: 4 % / 42 mg
Folate: 10 %
Vitamin A: 7 %
Vitamin B6: 7 %
Vitamin C: 65 %