Dinner-Week 1-Roasted Peppers, Cauliflower and Almonds

2012 Whole Living Action Plan

Dinner-Week 1-Roasted Peppers, Cauliflower and Almonds

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    red bell pepper, quartered and seeds removed

  • ½

    head cauliflower, cut into florets

  • ¼

    cup extra-virgin olive oil

  • Coarse salt and freshly ground pepper

  • 1

    tablespoon fresh lemon juice

  • ¼

    cup Kalamata olives

  • ¼

    cup toasted slivered almonds

  • ¼

    cup fresh parsley leaves

Directions

Heat oven to 425 degrees. On a rimmed baking sheet, drizzle red pepper slices and cauliflower florets with 2 tablespoons oil and season with salt and pepper. Roast until golden and tender, 18 to 20 minutes. In a bowl, whisk together remaining 2 tablespoons oil and lemon juice. Season with salt and pepper. Arrange roasted red peppers and cauliflower on a platter. Top with olives, almonds, and parsley. Drizzle with dressing.


Nutrition

Facebook Conversations