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Roasted Peppers, Cauliflower, and Almonds

  • servings: 2
Photography: Bryan Gardner

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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

Directions

  1. Step 1

    Heat oven to 425 degrees.

  2. Step 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. Step 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. Step 4

    Top with olives, almonds, and parsley. Drizzle with dressing.

Source
Whole Living, January/February January/February 2012

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Reviews (11)

  • 6 Jan, 2013

    This is great! Definitely olive oil as needed, but super delicious. We also added roast onions and garlic and some left over broccoli. My non-cleansing partner also added feta, which he assured me was delicious. Great meal to serve unsuspecting non-cleansers :)

  • 4 Jan, 2013

    This was good, I used California olives and enjoyed the flavor they added. Someone mentioned adding garlic cloves and I think that would go nicely with this dish and improve it.

  • 10 Jul, 2012

    This was wonderful, BUT the olive oil was quite excessive. I ended up pouring it out into the sink from my plate. Next time I will add roasted garlic.

  • 25 Mar, 2012

    This was delicious! Left out the olives because I don't like them, also only used half the amount of olive oil and it was more than enough. Added a couple of shallots and cloves of garlic and used cilantro instead of parsley because it's what I had on hand. I can't wait to eat the leftovers!

  • 1 Mar, 2012

    Had this one on evening of day 3. Will have it again on day 4!!!
    It was so nice I have admit licking my plate clean...
    I didn't have full almonds but used powdered ones that I put in a pan on the fire without oil for about a minute.
    The combination of roasted veggies with the very fresh olive oil/lemon dressing is just amazing!
    I can very well imagine this as a side dish or on top of fresh pasta!

    I can't believe I'm enjoying my meals so much during a cleanse program!

  • 19 Jan, 2012

    I didn't think I was going to like this since I am not a fan of cauliflower, but I have to say this was really tasty! It didn't look like it would be enough for me to eat and yet it was. Very satisfying!

  • 13 Jan, 2012

    The roasted veggies were great and with the olives is was very satisfying and filling. I was not hungry after eating this meal. Cauliflower is such a misunderstood vegetable - need to buy more!

  • 9 Jan, 2012

    Just made this and it is delicious! The sweetness of the bell peppers tossed with the cauliflower (@jenniealice - I agree, who knew cauliflower was so awesome?!) the crunch of the almonds just made this a great meal. I will definitely keep this in my dinner rotation well after the challenge ends.

  • 5 Jan, 2012

    Yum! Are these recipes that good or am I just starving and thankful to be eating? I vote they are that good! I love how the flavors of the lemon and olives just pop. Very satisfying. I will continue to make this recipe and keep as one of my favorites.

  • 5 Jan, 2012

    This is my favorite wk 1 diner. The olives give roasted veggies a punch of flavour and the almonds wonderful crunch. A+

  • 4 Jan, 2012

    After having the cauliflower snack as well as this recipe on the action plan, cauliflower is my new favorite--so good! I added a pinch of cayenne and a shake of chili flakes to the dressing to spice it up, but I really like the complex flavors of this dish. I ate less than a full serving and feel satisfied and almost full. One note: I wish the nutrition facts were consistently included with each recipe on the plan.