Roasted Cauliflower and Red Peppers with Olives

5 from 1 vote

Boring is not how you'd describe this side dish with roasted cauliflower, red peppers and olives.

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: Universal

Keyword: Diabetic-Friendly, Gluten-Free, Low-Carb, Paleo

Servings: people

Calories: 148kcal

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

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.

SmartPoints (Freestyle): 5