Created by Martha Stewart and found on her website, “MarthaStewart.com”, 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.
Greetings to each of you, We've arrived at week 16, our final CSA share of the season. Thank you for your loyalty and support...