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Whole Living, January/February 2012

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Credit: Bryan Gardner

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Servings:
2
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Ingredients

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Directions

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  • Heat oven to 425 degrees.

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  • 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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