Roasted Cauliflower and Red Peppers with Olives
This Roasted Cauliflower and Red Peppers with Olives is bursting with vibrant flavors and perfect for a nutritious side or light main dish!
Equipment
- Large Mixing Bowl
- Baking Sheet
- Parchment Paper
- Chef’s knife
- Cutting Board
Ingredients
- 1 head cauliflower cut into florets
- 1 tablespoon lemon juice freshly squeezed (about 1/2 lemon)
- 1 cup green olives pitted (or black, if preferred)
- 1 red bell pepper stemmed, seeded, and cut into thin strips (or 1 cup cherry tomatoes, halved)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon capers
- 1 cup cremini mushrooms sliced
- 0.5 teaspoon kosher or sea salt
- Freshly ground black pepper to taste
- 0.25 cup parsley chopped (optional)
Instructions
- Preheat your oven to 425°F (220°C). This high heat will give the vegetables a nice golden color and enhance their flavors.
- In a large mixing bowl, combine the cauliflower florets, sliced red bell pepper (or cherry tomatoes), cremini mushrooms, and green olives.
- Drizzle the vegetables with 2 tablespoons of extra virgin olive oil. Add the freshly squeezed lemon juice, capers, kosher salt, and freshly ground black pepper. Toss everything together until the vegetables are evenly coated.
- Spread the vegetable mixture evenly on a baking sheet. Make sure there's plenty of space between the pieces to ensure they roast rather than steam.
- Roast in the oven for about 25-30 minutes, or until the cauliflower is tender and golden brown. Stir halfway through to ensure even roasting.
- Once the vegetables are roasted to perfection, remove them from the oven and let them cool slightly. If desired, sprinkle with chopped parsley to add a fresh, vibrant touch before serving.
Notes
- Use fresh vegetables for the best texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes to retain crispness.