Roasted Red Bell Pepper, Cauliflower and Almonds

Created by Martha Stewart and found on her website, “”, this colorful and delicious side dish goes together quickly and easily.
Servings: 2, but this recipe can be doubled easily
1 Red bell pepper, quartered and seeds removed
1/2 head Cauliflower, cut into florets
1/4 cup Extra-Virgin Olive Oil
Coarse Salt and freshly ground Pepper
1 Tablespoon fresh Lemon juice
1/4 cup Kalamata olives
1/4 cup toasted slivered Almonds
1/4 cup fresh Parsley leaves
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 with salt and pepper. Arrange roasted red peppers and cauliflower on a platter.
4. Top with olives, almonds, and parsley. Drizzle with dressing.

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