Roasted Cauliflower and Red Peppers with Olives

Roasted cauliflower with red bell pepper (or cherry tomatoes), cremini mushrooms, olives, and capers, finished with optional parsley.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

1 head cauliflower florets
1 tablespoonlemon juicefreshly squeezed about 1/2 lemon squeezed
1 cupgreen oliveswithout pits preferred or black
1 red bell pepperstemmed seeded, and cut into thin strips OR 1 cup cherry tomatoes, halved
2 tablespoonsextra virgin olive oil
1 tablespooncapers
1 cupcremini mushrooms
1/2 teaspoonkosher or sea salt
black pepperfreshly ground
1/4 cupparsleychopped optional

Instructions

Preheat the oven to 400°F.
Remove the florets from the head of cauliflower and cut into bite-size pieces if needed.
Prepare the red bell pepper or tomatoes: if using the red bell pepper, stem, seed, and cut into thin strips; if using cherry tomatoes, halve them.
Trim and slice or halve the cremini mushrooms so their pieces are similar in size to the cauliflower florets.
In a large bowl, combine the cauliflower florets, the prepared red pepper strips or halved cherry tomatoes, and the mushrooms with 1 tablespoon lemon juice, 2 tablespoons extra virgin olive oil, and 1/2 teaspoon kosher or sea salt. Season with freshly ground black pepper to taste and toss until everything is evenly coated.
Spread the vegetables in a single even layer on a rimmed baking sheet.
Roast in the preheated oven for 20 to 25 minutes, stirring once halfway through, until the cauliflower is slightly browned and tender.
Remove the baking sheet from the oven and gently stir in 1 cup green olives (pitted) and 1 tablespoon capers.
If using, stir in 1/4 cup chopped parsley, taste and adjust seasoning with salt or pepper if needed, and serve warm.