Print This Recipe

Print
Roasted Peppers, Cauliflower, and Almonds

Roasted Peppers, Cauliflower, and Almonds

Whole Living, January/February January/February 2012 http://www.marthastewart.com/151702/roasted-peppers-cauliflower-and-almonds
4.52239
Rated
90.4478100(78)78
  • Yield Serves 2

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

Directions

  1. Heat oven to 425 degrees.
  2. 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.
  3. 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.
  4. Top with olives, almonds, and parsley. Drizzle with dressing.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.