Roasted Christmas Cauliflower with Red Bell Pepper, Green Olives, and Pine Nuts

Ingredients

• 1 head cauliflower, cut up into smallish, same-size pieces
• 1 red bell pepper, stem and seeds cut out and cut into 1/2 inch dice
• 2 T olive oil
• Salt and fresh ground black pepper to taste
• 3 T pine nuts, or more
• 2/3 cup sliced green olives
• 2 T capers
• 2 T chopped flat-leaf parsley
• Cut lemon pieces to squeeze over

Directions

1. Heat the oven to 425F/220C. Break the cauliflower down into small, evenly sized pieces, and dice the red bell pepper into half inch pieces. Add both vegetables to a plastic bowl, drizzle with 2 T olive oil, and stir until everything has a light coating. Add salt and fresh ground black pepper to taste, then mix once more. Arrange the vegetables in one layer on a cookie sheet and roast for 20 minutes.
2. As the cauliflower and pepper cook, slice the olives, measure the pine nuts and capers, and chop the parsley if you plan to use it.
3. When the 20 minutes are up, take the cookie sheet out of the oven and return the cauliflower and peppers to the same bowl. Add the olives, pine nuts, and capers, then toss to combine. Put the mixture back on the cookie sheet and roast for another 10-15 minutes, until the vegetables have begun to brown and the olives look a little roasted.
4. Scatter parsley over the top if using, and serve hot with lemon pieces for squeezing over, if desired. If there are leftovers, refrigerate them for a day or two; for reheating, use a very hot dry non-stick pan rather than the microwave.