Roasted Peppers, Cauliflower, and Almonds


  • ¼ cup fresh parsley leaves
  • ¼ cup toasted slivered almonds
  • ¼ cup Kalamata olives
  • 1 tablespoon fresh lemon juice
  • Coarse salt and freshly ground pepper
  • ¼ cup extra-virgin olive oil
  • ½ head cauliflower, cut into florets
  • + 1 more ingredients
    • 1 red bell pepper, quartered and seeds removed

1. Heat oven to 425 degrees. 2. On a rimmed baking sheet, drizzle red pepper slices and cauliflower florets with 2 tablespoons oil and season with salt and pepper. Roast until golden and tender, 18 to 20 minutes. 3. In a bowl, whisk together remaining 2 tablespoons oil and lemon juice. Season w...

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