• 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
  1. Preheat oven to 425F
  2. Place cauliflower and peppers into a medium sized bowl and toss with coconut oil, stirring so the vegetables are coated.
  3. Season to taste with fresh ground black pepper and stir again.
  4. Spread the vegetables out in a single layer on a non-stick baking sheet and roast for 20 minutes.
  5. 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.
  6. 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.
  7. Sprinkle with parsley and squeeze fresh lemon juice over veggies just before serving.
  8. Add black pepper to taste.