Roasted Cauliflower and Red Peppers with Olives

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Sweet and caramelized, this veggie dish is anything but boring

This simple roasted cauliflower side dish, enhanced with red bell peppers strips and olives, is delicious. Roasting the cauliflower brings out the flavor of the vegetable, and roasting the red peppers caramelizes them and gives them a sweeter taste. And don’t worry if the peppers are a little charred. Once the dish is cooked, the olives add a punch of flavor, making this vegetable side dish anything but boring.

No added dairy is necessary, because cooking the cauliflower at high temperatures gives it an almost cheesy flavor. Cauliflower is an excellent source of iron, and is low in carbohydrates. Deploying a generous amount of olive oil and olives adds some fat to the recipe, but it is the heart-healthy and monounsaturated, and therefore easy for the body to metabolize.

Roasted Cauliflower with Red Peppers and Olives makes the perfect winter side dish for a seafood entrée, such as this Blackened Sockeye Salmon.

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Roasted Cauliflower and Red Peppers with Olives

Boring is not how you'd describe this side dish with roasted cauliflower, red peppers and olives.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 4 people
Serving Size 1 cup
Course Side Dish
Cuisine Universal

Ingredients

  • 1 head cauliflower florets
  • 1 tablespoon lemon juice freshly squeezed, about 1/2 lemon squeezed
  • 1 cup green olives without pits preferred or black
  • 1 red bell pepper stemmed, seeded, and cut into thin strips OR 1 cup cherry tomatoes, halved
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon capers
  • 1 cup cremini mushrooms
  • 1/2 teaspoon kosher or sea salt
  • black pepper freshly ground
  • 1/4 cup parsley chopped, optional

Instructions

  • Preheat the oven to 400 degrees F.
  • Remove the florets from the head of cauliflower. Toss the cauliflower and red pepper strips or halved cherry tomatoes, mushrooms with the salt, pepper, lemon juice, and olive oil.
  • Spread in an even layer on a rimmed baking sheet, and cook for 20 to 25 minutes, until the cauliflower has browned slightly. Remove from the oven and stir in the olives and capers. Stir in chopped parsley if desired before serving.
  • Serve over a bed of Spring Mix.

Nutrition Information

Serving: 1cup | Calories: 148kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 305mg | Fiber: 5g | Sugar: 4g |
SmartPoints (Freestyle): 5
Keywords Diabetic-Friendly, Gluten-Free, Low-Carb, Paleo

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