New This Month

Roasted Peppers, Cauliflower, and Almonds

74
  • Servings: 2

Photography: Bryan Gardner

Source: Whole Living, January/February 2012

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.

Reviews Add a comment

  • katiclops
    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 :)
    Reply
  • jamie9793
    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.
    Reply
  • romaryka
    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.
    Reply
  • mandajean526
    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!
    Reply
  • LittleRedFrog
    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!
    Reply
  • moonlitdancer
    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!
    Reply
  • 802karen
    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!
    Reply
  • MsGreen
    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.
    Reply
  • harmonsx42
    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.
    Reply
  • Pamela12
    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+
    Reply