Roasted Cauliflower with Red Bell Pepper, Green Olives, and Pine Nuts

Categories: Cauliflower, Healthy, January2012, SBF

Ingredients

• 1 head cauliflower, cut up into smallish, same-size pieces
• 1 red bell pepper, stem and seeds cut out and cut into 1/2 inch dice
• 2 T olive oil
• salt and fresh ground black pepper to taste
• 3 T pine nuts (slivered almonds would also be nice if you don't want to buy pine nuts)
• 2/3 cup sliced green olives
• 1-2 T capers
• 2 T chopped flat-leaf parsley (completely optional, but if you have some it adds some nice green color)
• cut lemon pieces to squeeze over (optional)

Directions

1. Preheat oven to 425F/220C. Cut the cauliflower into smallish, same-size pieces and cut the red bell pepper into half inch dice. Put chopped cauliflower and peppers into a plastic bowl and toss with 2 T olive oil, stirring so the vegetables are all lightly coated with oil. Season to taste with salt and fresh ground black pepper and stir again. Spread the vegetables out in a single layer on a cookie sheet and roast for 20 minutes.

2. While the cauliflower and peppers are roasting, slice the olives and measure out the pine nuts and capers. Chop the parsley if using. After 20 minutes, remove cookie sheet from the oven, put the cauliflower and peppers back into the same bowl, and toss with the olives, pine nuts, capers, and parsley (if using.) Spread the mixture on to the cookie sheet again and roast an additional 10-15 minutes, or until the vegetables are starting to brown and the olive pieces are looking slightly cooked. Serve hot, with a slice of lemon to squeeze over if desired.

3. If you don’t eat this all at once it will keep in the refrigerator for a day or two. I would reheat it in a very hot dry non-stick pan instead of using a microwave.

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