Direction

Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Cut the head of cauliflower into small florets and place them on the baking sheet.

3. Cut the bell peppers into thin strips and add them to the cauliflower on the baking sheet.

4. Thinly slice the red onion and add it to the other vegetables on the baking sheet.

5. Drizzle the olive oil over the vegetables and sprinkle the salt, black pepper, garlic powder, onion powder, dried oregano, and dried thyme over the top.

6. Use your hands or a spatula to mix the vegetables and make sure they are evenly coated with the oil and seasoning.

7. Place the baking sheet in the oven and roast the vegetables for 25-30 minutes, or until they are tender and slightly browned.

8. While the vegetables are roasting, prepare the dressing by mixing together the chopped parsley with a drizzle of olive oil and a pinch of salt and black pepper.

9. Once the vegetables are done roasting, remove them from the oven and let them cool for a few minutes.

10. Transfer the roasted vegetables to a serving bowl and drizzle the parsley dressing over the top.

11. Toss the vegetables in the dressing to evenly coat them.

12. Serve the warm cauliflower salad immediately and enjoy as a side dish or a light lunch. Enjoy!