Instructions

• Preheat the oven to 425°F (220°C).
• If not already done, cut the cauliflower into small, same-size pieces and remove the stem and seeds from the red bell pepper and cut it into 1/2-inch dice.
• Place the cauliflower and diced red pepper in a large bowl. Add 2 T olive oil, season with salt and fresh ground black pepper to taste, and toss until the vegetables are lightly and evenly coated.
• Spread the cauliflower and peppers in a single layer on a cookie sheet (do not overcrowd) and roast for 20 minutes.
• While the vegetables roast, measure out 3 T pine nuts, 2/3 cup sliced green olives, and 2 T capers. Chop 2 T flat-leaf parsley if using, and prepare lemon pieces if desired.
• After 20 minutes, remove the cookie sheet from the oven. Transfer the roasted cauliflower and peppers back into the same bowl and add the pine nuts, sliced green olives, and capers. Toss to combine.
• Spread the mixture back onto the cookie sheet in a single layer and return to the oven. Roast an additional 10–15 minutes, checking at 10 minutes, until the vegetables are beginning to brown and the olives look slightly cooked.
• Remove from the oven, sprinkle with the chopped parsley if using, and serve hot. Offer lemon pieces to squeeze over at the table if desired.
• Store any leftovers in the refrigerator for a day or two. To reheat, warm in a very hot dry non-stick pan rather than using a microwave.