Roasted Cauliflower with Peppers and Green Olives ~
Mediterranean-inspired side dish packed with bold flavors.
Serve with Lemon Dill Tofu and garlic flatbread.
Mediterranean Cauliflower Recipe
This recipe is a favorite because it’s so simple to make but packed with flavor. The roasted cauliflower and bell peppers combine beautifully with Castelvetrano olives and capers for a savory dish that feels fresh and balanced. A squeeze of lemon and a sprinkle of parsley bring it all together, giving it that light, zesty finish. It’s quick enough for weeknights but flavorful enough to feel a little special.
Cauliflower with Peppers and Olives is super versatile and works for everything from easy dinners to festive occasions. The red and green colors make it especially fun for a Christmas spread, adding both flavor and a pop of color to the table. Roasting the veggies brings out their natural sweetness, which pairs so well with the salty, briny notes from the olives and capers. This dish is satisfying enough to stand on its own as part of a light lunch or as a complement to heartier main dishes.
Ingredients for Roasted Cauliflower with Peppers and Green Olives
You will need:
- 6 cups cauliflower florets, cut into bite-sized pieces
- 1 cup red bell pepper, diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2/3 cup Castelvetrano olives, halved
- 2 tablespoons capers
- 2 tablespoons Italian flat-leaf parsley, chopped
- 1 teaspoon lemon juice
Ingredient Notes
- Cauliflower – Roasted cauliflower has a mild, nutty flavor that’s an excellent base for this dish. For best results, cut cauliflower florets evenly so they cook at the same time.
- Red Bell Pepper – Red peppers bring a sweet, vibrant flavor. You can use orange or yellow peppers if you prefer, but green peppers tend to be bitter, so they’re not ideal for this recipe.
- Olive Oil – Use extra virgin olive oil for best flavor
- Salt and Black Pepper – These simple seasonings help enhance the natural flavors of the vegetables. Feel free to adjust the amount to suit your taste.
- Castelvetrano Olives – These buttery green olives are mild and slightly sweet, which balances the other flavors in the dish. Regular green olives are more tart, and Kalamata olives can be too strong, so it’s best to stick with Castelvetrano if you can.
- Capers – Capers add a little briny punch that really complements the sweetness of the peppers and olives. They’re an important part of this dish, so don’t skip them!
- Italian Flat-Leaf Parsley – Flat-leaf parsley adds a fresh, herby flavor that brightens up the dish. You can substitute curly parsley if that’s what you have, but flat-leaf is preferred for its more robust flavor.
- Lemon Juice – A squeeze of fresh lemon juice at the end brings a nice burst of freshness and acidity to balance everything out.
How to Make Roasted Cauliflower with Peppers and Green Olives
Step 1: Preheat the Oven. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Step 2: Prepare the Vegetables. In a large bowl, toss the cauliflower florets and diced red bell pepper with olive oil. Season with salt and pepper, and give everything a good toss to coat evenly.
Step 3: Roast the Vegetables. Spread the cauliflower and bell peppers out on the prepared baking sheet in a single layer. Roast for 10 minutes.
Step 4: Add Olives, Capers, and Roast Again. After 10 minutes, remove from the oven. Sprinkle the halved olives and capers over the veggies, then stir everything together. Return to the oven and roast for an additional 10 minutes, or until the vegetables are tender.
Step 5: Finish and Serve. Transfer to a serving bowl. Drizzle with lemon juice and top with chopped parsley. Gently toss everything together and serve warm or at room temperature.
Optional Add-ins
- Cheese – Crumbled feta or goat cheese can be added for a tangy, creamy finish.
- Herbs – Swap the parsley for fresh basil, oregano, or thyme for a different flavor twist.
- Pine Nuts – Sprinkle with lightly toasted pine nuts before serving for a little crunch.
- Red Onion – Add thinly sliced red onion for a touch of sweetness.
- Lemon Zest – A light sprinkling just before serving adds a bright, citrusy note.
FAQ for Roasted Cauliflower with Peppers and Green Olives
- Can I use frozen cauliflower? While fresh cauliflower gives the best texture, frozen cauliflower can work as well. Just make sure to thaw and drain it thoroughly before roasting to prevent any excess moisture.
- How do I prevent the vegetables from getting soggy? Spread the vegetables in a single layer on the baking sheet, ensuring they have space to roast rather than steam.
- Can I make this dish ahead of time? This dish is best served fresh, right out of the oven. If you need to meal prep ahead, chop the vegetables and store them in the fridge until you’re ready to roast.
- Can I make this dish spicy? Yes! If you like a little heat, adding a sprinkle of red pepper flakes before roasting will give the dish a nice spicy kick.
- Can I use other types of olives? Green olives are the star of this recipe, but if you prefer black olives, they can work too. Just keep in mind that the flavor might be a little milder, so adjust to taste.
Storage
Store leftovers in an airtight container in the refrigerator. Enjoy cold as a salad or reheat in the oven for about 10 minutes at 350°F for a quick, warm side dish.
More Recipes You’ll Love!
- Green Olive Pasta
- Lemon Orzo Rice Pilaf
- Garlic and Sage Roasted Cauliflower
- Kale and Chickpea Rice
- Zucchini Crostini
Follow This Wife Cooks on Flipboard | Instagram | Facebook | Pinterest | Shop
Roasted Cauliflower with Peppers and Green Olives
Ingredients
- 6 cups cauliflower florets cut into bite-sized pieces
- 1 cup red bell pepper diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2/3 cup Castelvetrano olives halved
- 2 tablespoons capers
- 2 tablespoons Italian flat-leaf parsley chopped
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss the cauliflower florets and diced red bell pepper with olive oil. Season with salt and pepper, and give everything a good toss to coat evenly.
- Spread the cauliflower and bell peppers out on the prepared baking sheet in a single layer. Roast for 10 minutes.
- After 10 minutes, remove from the oven. Sprinkle the halved olives and capers over the veggies, then stir everything together. Return to the oven and roast for an additional 10 minutes, or until the vegetables are tender.
- Transfer to a serving bowl. Drizzle with lemon juice and top with chopped parsley. Gently toss everything together and serve warm or at room temperature.
Leave a Reply