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Dinner-Week 1-Roasted Peppers, Cauliflower and Almonds

By

2012 Whole Living Action Plan

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Ingredients

  • 1 red bell pepper, quartered and seeds removed
  • 1/2 head cauliflower, cut into florets
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 tablespoon fresh lemon juice
  • 1/4 cup Kalamata olives
  • 1/4 cup toasted slivered almonds
  • 1/4 cup fresh parsley leaves

Details

Servings 2

Preparation

Step 1

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.

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