Ingredients
- 1 head cauliflower, cut up into small, same-size
- 2 red bell peppers, seeded and diced
- 2 tbsp coconut oil
- 3 tbsp pine nuts
- ⅔ c sliced green olives, rinsed under cold water to remove excess salt
- 2 tbsp chopped flat-leaf parsley
- Lemon wedges, for squeezing
- Fresh ground black pepper to taste
Instructions
- Preheat oven to 425F
- Place cauliflower and peppers into a medium sized bowl and toss with coconut oil, stirring so the vegetables are coated.
- Season to taste with fresh ground black pepper and stir again.
- Spread the vegetables out in a single layer on a non-stick baking sheet and roast for 20 minutes.
- After 20 minutes, remove baking sheet from the oven, put the cauliflower and peppers back into the bowl, and toss gently with the olives and pine nuts.
- Spread the mixture on to the baking sheet and roast an additional 10-15 minutes, or until the vegetables are starting to brown and the olive pieces are looking slightly cooked.
- Sprinkle with parsley and squeeze fresh lemon juice over veggies just before serving.
- Add black pepper to taste.