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Homemade Roasted Cauliflower with Red Peppers, Green Olives, and Pine Nuts photo
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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 minutes
Cook Time30 minutes
Total Time45 minutes
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.

Equipment

  • Large Baking Sheet
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Spatula or wooden spoon
  • Oven

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For added crunch, try substituting pine nuts with walnuts or sunflower seeds.
  • Feel free to experiment with different seasonal vegetables for variation.