Roasted Peppers, Cauliflower, and Almonds

  • Servings: 2
Roasted Peppers, Cauliflower, and Almonds

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2012


  • 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


  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.


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