- 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
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.
Calories: 144kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 800mg | Potassium: 552mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1429IU | Vitamin C: 123mg | Calcium: 53mg | Iron: 1mg