Preheat your oven to 425°F (220°C). A hot oven is key to achieving that perfect roasted flavor.
Wash and cut the cauliflower into bite-sized florets. If using a red bell pepper, remove the stem and seeds, then slice it into thin strips. If you prefer cherry tomatoes, halve them instead. Slice the cremini mushrooms for added texture and flavor.
In a large mixing bowl, combine the cauliflower florets, sliced red bell pepper (or halved cherry tomatoes), sliced cremini mushrooms, green olives, and capers. Drizzle with the extra virgin olive oil and freshly squeezed lemon juice. Sprinkle with kosher salt and freshly ground black pepper.
Toss the mixture well to ensure all the vegetables are evenly coated with the oil and seasonings. Spread the mixture out in a single layer on your baking sheet. This helps achieve that coveted roasted texture.
Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the cauliflower is tender and golden brown. Halfway through the roasting time, give the vegetables a gentle toss to ensure even cooking.
Once roasted, remove the baking sheet from the oven. If desired, sprinkle with chopped parsley for a fresh finish. Serve warm and enjoy the incredible flavors of your Roasted Cauliflower and Red Peppers with Olives!
