1. After preheating the oven to 425F/220C. Place the cauliflower into small pieces and place the red bell pepper into a half inch dice. Add the chopped pepper and cauliflowers into a plastic bowl and then toss in the 2 tbsps of olive oil. Stir the vegetables so they are coated lightly in oil.
2. Add in the seasoning along with sea salt and freshly ground black pepper. Stir again. Take the vegetables and spread them out into a single thin layer onto a baking sheet. Roast for 20 minutes.
3. While the peppers and cauliflowers are cooking, measure the pine nuts, capers and slice the olives. Add chopped parsley if necessary. Place these in a bowl and add in the pine nuts, capers, olives and the parsley. Remove the baking sheet from the oven and add this mixture onto the roast for an extra 10-15 minutes until the vegetables become browned and the olives are cooked slightly.
4. Serve this dish hot with slices of lemon if desired.
Ingredients
Directions
1. After preheating the oven to 425F/220C. Place the cauliflower into small pieces and place the red bell pepper into a half inch dice. Add the chopped pepper and cauliflowers into a plastic bowl and then toss in the 2 tbsps of olive oil. Stir the vegetables so they are coated lightly in oil.
2. Add in the seasoning along with sea salt and freshly ground black pepper. Stir again. Take the vegetables and spread them out into a single thin layer onto a baking sheet. Roast for 20 minutes.
3. While the peppers and cauliflowers are cooking, measure the pine nuts, capers and slice the olives. Add chopped parsley if necessary. Place these in a bowl and add in the pine nuts, capers, olives and the parsley. Remove the baking sheet from the oven and add this mixture onto the roast for an extra 10-15 minutes until the vegetables become browned and the olives are cooked slightly.
4. Serve this dish hot with slices of lemon if desired.