This delightful dish of roasted cauliflower with red peppers, green olives, and pine nuts is not just a feast for the eyes but also a symphony of flavors that will awaken your taste buds. The earthy notes of roasted cauliflower, combined with the sweetness of red bell peppers, the brininess of green olives, and the crunch of pine nuts, create a mouthwatering side or main dish that can elevate any meal. Whether you’re looking for a hearty vegetarian option or just want to add more vegetables to your plate, this recipe is sure to become a favorite.

Why Roasted Cauliflower with Red Peppers, Green Olives, and Pine Nuts is Worth Your Time

Roasting vegetables brings out their natural sweetness and enhances their flavors in a way that steaming or boiling simply can’t match. This dish is not only packed with nutrients but also offers a variety of textures and tastes. The roasted cauliflower provides a hearty base, while the diced red peppers add a pop of color and sweetness. The green olives bring a salty, briny contrast, and the pine nuts add that perfect crunch. It’s a simple yet sophisticated dish that’s perfect for weeknight dinners or special occasions. Plus, it’s quick to prepare and requires minimal cleanup, making it a win-win all around!

What You’ll Gather

1 head cauliflower, cut into smallish, same-size pieces
1 red bell pepper, stem and seeds cut out and cut into 1/2 inch dice
2 tablespoons olive oil
Salt and fresh ground black pepper to taste
3 tablespoons pine nuts, or more (see notes)
2/3 cup sliced green olives
2 tablespoons capers
2 tablespoons chopped flat-leaf parsley (optional, but it adds some nice green color)
Cut lemon pieces to squeeze over (optional, but so good)

Gear Checklist

Large baking sheet – for roasting the vegetables.
Mixing bowl – for tossing the ingredients together.
Knife and cutting board – for chopping the vegetables.
Spatula or wooden spoon – for stirring and serving.
Oven – to roast the cauliflower and peppers to perfection.

Cooking Roasted Cauliflower with Red Peppers, Green Olives, and Pine Nuts: The Process

Step 1: Preheat the Oven

Start by preheating your oven to 425°F (220°C). A hot oven is crucial for achieving that beautiful caramelization on the vegetables.

Step 2: Prepare the Vegetables

While the oven is heating, wash and cut the cauliflower into small, uniform pieces. This ensures even cooking. Next, take your red bell pepper, remove the stem and seeds, and dice it into 1/2 inch pieces.

Step 3: Toss with Olive Oil

In a large mixing bowl, combine the cauliflower and red bell pepper. Drizzle with 2 tablespoons of olive oil and season generously with salt and freshly ground black pepper. Toss everything together until the vegetables are well-coated.

Step 4: Spread on Baking Sheet

Transfer the seasoned vegetables onto a large baking sheet in a single layer. Make sure not to overcrowd the pan; this will help them roast evenly and attain that lovely golden color.

Step 5: Roast the Vegetables

Place the baking sheet in the preheated oven and roast for about 20-25 minutes. Halfway through, give them a good stir to ensure even roasting. You’re looking for a golden-brown color and tender texture.

Step 6: Add Pine Nuts and Olives

Once the cauliflower and red peppers are nearly done, remove the baking sheet from the oven. Sprinkle the pine nuts and sliced green olives over the top, then return it to the oven for an additional 5-7 minutes. This allows the pine nuts to toast lightly and the olives to warm up.

Step 7: Finish with Capers and Parsley

After roasting, take the baking sheet out and sprinkle the capers over the vegetables. If you’re using parsley, chop it finely and sprinkle it for a burst of color and freshness. Toss gently to combine.

Step 8: Serve with Lemon

For an extra zing, squeeze some fresh lemon juice over the roasted vegetables just before serving. This brightens up the dish beautifully.

Variations by Season

Spring: Add some asparagus or snap peas for a fresh crunch.
Summer: Incorporate zucchini or cherry tomatoes for a burst of color.
Fall: Mix in sweet potatoes or butternut squash for a heartier dish.
Winter: Try adding Brussels sprouts or kale for extra nutrition.

If You’re Curious

Roasting vegetables not only enhances their flavors but also makes them easier to digest. This dish is naturally vegan and gluten-free, making it suitable for various dietary preferences. Feel free to experiment with different herbs and spices, such as thyme or smoked paprika, to customize the flavor profile to your liking.

Shelf Life & Storage

This roasted cauliflower dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, but be aware that reheating may soften the vegetables slightly.

Troubleshooting Q&A

What should I do if my cauliflower is soggy?

If your cauliflower is soggy, it may not have been roasted at a high enough temperature or was overcrowded on the baking sheet. Make sure to roast at a high temperature and spread the vegetables out evenly.

Can I use different kinds of olives?

Absolutely! While green olives work beautifully in this dish, feel free to use black olives or even a mix of both for a different flavor profile.

What if I don’t have pine nuts?

If pine nuts aren’t available, you can substitute them with walnuts, almonds, or sunflower seeds. Each will add a unique flavor and texture to the dish.

Can I make this dish ahead of time?

While this dish is best served fresh, you can prep the vegetables ahead of time and store them in the refrigerator. Just roast them right before serving for optimal taste and texture.

The Takeaway

This roasted cauliflower with red peppers, green olives, and pine nuts is not just a side dish; it’s a versatile addition to any meal that boasts an array of flavors and textures. It’s simple to prepare, packed with nutrients, and sure to impress your family and friends. Whether you’re enjoying it on a cozy weeknight or serving it at a dinner party, this dish is a guaranteed crowd-pleaser. So, roll up your sleeves, grab your favorite ingredients, and get ready to enjoy a delicious plant-based delight that’s bursting with flavor.

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Roasted Cauliflower with Red Peppers, Green Olives, and Pine Nuts

This Roasted Cauliflower dish is a flavor explosion! With earthy cauliflower, sweet red peppers, briny olives, and crunchy pine nuts, it’s a must-try!

Prep Time15

Cook Time30

Total Time45

Servings: 4 servings

Ingredients

1 head cauliflower cut into smallish, same-size pieces
1 piece red bell pepper cut into 1/2 inch dice
2 tablespoons olive oil
to taste Salt
to taste fresh ground black pepper
3 tablespoons pine nuts or more (see notes)
2/3 cup sliced green olives
2 tablespoons capers
2 tablespoons chopped flat-leaf parsley optional, but it adds some nice green color
Cut lemon pieces to squeeze over (optional, but so good)

Instructions

Start by preheating your oven to 425°F (220°C). A hot oven is crucial for achieving that beautiful caramelization on the vegetables.
While the oven is heating, wash and cut the cauliflower into small, uniform pieces. This ensures even cooking. Next, take your red bell pepper, remove the stem and seeds, and dice it into 1/2 inch pieces.
In a large mixing bowl, combine the cauliflower and red bell pepper. Drizzle with 2 tablespoons of olive oil and season generously with salt and freshly ground black pepper. Toss everything together until the vegetables are well-coated.
Transfer the seasoned vegetables onto a large baking sheet in a single layer. Make sure not to overcrowd the pan; this will help them roast evenly and attain that lovely golden color.
Place the baking sheet in the preheated oven and roast for about 20-25 minutes. Halfway through, give them a good stir to ensure even roasting. You’re looking for a golden-brown color and tender texture.
Once the cauliflower and red peppers are nearly done, remove the baking sheet from the oven. Sprinkle the pine nuts and sliced green olives over the top, then return it to the oven for an additional 5-7 minutes. This allows the pine nuts to toast lightly and the olives to warm up.
After roasting, take the baking sheet out and sprinkle the capers over the vegetables. If you’re using parsley, chop it finely and sprinkle it for a burst of color and freshness. Toss gently to combine.
For an extra zing, squeeze some fresh lemon juice over the roasted vegetables just before serving. This brightens up the dish beautifully.