Roasted Cauliflower and Red Peppers with Olives
Roasted cauliflower tossed with roasted red pepper (or cherry tomatoes), cremini mushrooms, olives and capers, finished with lemon juice and parsley. A simple Mediterranean-style side that roasts on a single baking sheet.
Equipment
- Oven
- Rimmed Baking Sheet
- Large Bowl
- Mixing Spoon
Ingredients
Ingredients
- 1 head cauliflower florets
- 1 tablespoonlemon juicefreshly squeezed about 1/2 lemon squeezed
- 1 cupgreen oliveswithout pits preferred or black
- 1 red bell pepperstemmed seeded, and cut into thin strips OR 1 cup cherry tomatoes, halved
- 2 tablespoonsextra virgin olive oil
- 1 tablespooncapers
- 1 cupcremini mushrooms
- 1/2 teaspoonkosher or sea salt
- black pepperfreshly ground
- 1/4 cupparsleychopped optional
Instructions
Instructions
- Preheat the oven to 400°F.
- Remove the florets from the head of cauliflower. Prepare the red bell pepper by stemming, seeding, and cutting into thin strips OR halve the cherry tomatoes. Trim and slice the cremini mushrooms if they are large.
- In a large bowl, combine the cauliflower florets, red pepper strips or halved cherry tomatoes, and mushrooms. Add 1/2 teaspoon kosher or sea salt, freshly ground black pepper to taste, 1 tablespoon lemon juice (freshly squeezed), and 2 tablespoons extra virgin olive oil. Toss until everything is evenly coated.
- Spread the vegetable mixture in a single layer on a rimmed baking sheet.
- Roast in the preheated oven for 20 to 25 minutes, stirring once halfway through, until the cauliflower is slightly browned and tender.
- Remove the baking sheet from the oven and stir in 1 cup green olives (use pitted olives if available) and 1 tablespoon capers until evenly distributed.
- Stir in 1/4 cup chopped parsley, if using. Taste and adjust seasoning with more salt or pepper if needed. Serve warm.