Christmas Cauliflower
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
CauliflowerRed PeppersOlive OilPine NutsGreen OlivesCapers
Preheat oven to 425F/220C. Cut the cauliflower into smallish, same-size pieces and cut the red bell pepper into half inch dice. Put chopped cauliflower and peppers into a plastic bowl and toss with 2 T olive oil, stirring so the vegetables are all lightly coated with oil. Season to taste with salt and fresh ground black pepper and stir again. Spread the vegetables out in a single layer on a cookie sheet and roast for 20 minutes.
While the cauliflower and peppers are roasting, slice the olives and measure out the pine nuts and capers. Chop the parsley if using. After 20 minutes, remove cookie sheet from the oven, put the cauliflower and peppers back into the same bowl, and toss with the olives, pine nuts, capers, and parsley (if using.) Spread the mixture on to the cookie sheet again and roast an additional 10-15 minutes, or until the vegetables are starting to brown and the olive pieces are looking slightly cooked. Serve hot, with a slice of lemon to squeeze over if desired.
Serving Size: Not sure
Number of Servings: 6
Recipe submitted by SparkPeople user MRSSHORTER.
While the cauliflower and peppers are roasting, slice the olives and measure out the pine nuts and capers. Chop the parsley if using. After 20 minutes, remove cookie sheet from the oven, put the cauliflower and peppers back into the same bowl, and toss with the olives, pine nuts, capers, and parsley (if using.) Spread the mixture on to the cookie sheet again and roast an additional 10-15 minutes, or until the vegetables are starting to brown and the olive pieces are looking slightly cooked. Serve hot, with a slice of lemon to squeeze over if desired.
Serving Size: Not sure
Number of Servings: 6
Recipe submitted by SparkPeople user MRSSHORTER.
Nutritional Info Amount Per Serving
- Calories: 123.0
- Total Fat: 10.1 g
- Cholesterol: 0.0 mg
- Sodium: 335.2 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 3.6 g
- Protein: 3.0 g
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