Roasted Cauliflower with Piquillo Peppers
Serves: 3
Cost CuttingEco FriendlyGluten FreeVegan Friendly
Cauliflower makes a terrific centre-piece for a dish
Ingredients:
1 head cauliflower1-2 Fragata pimiento piquillo peppers
2/3 cup Fragata pitted green olives, sliced
1-2 tbsp Fragata capers
2 tbsp olive oil
3 tbsp pine nuts
handful of flat-leaf parsley, chopped
salt and pepper, to taste
1/4 lemon, juice
method:
- Preheat oven to 210C/425F/Gas 7.
- Cut the cauliflower into smallish pieces of the same size and cut the peppers into thin slices. Put the chopped cauliflower and peppers into a plastic bowl and toss with olive oil, stirring so the vegetables are lightly coated with oil. Season to taste with salt and fresh ground black pepper and stir again.
- Spread the vegetables out in a single layer on a baking tray and roast for 20 minutes.
- While the cauliflower and peppers are roasting, slice the olives, measure out the pine nuts and capers, and chop the parsley.
- After 20 minutes, remove the baking tray from the oven. Put the cauliflower and peppers back into the same bowl and toss with the olives, pine nuts, capers and parsley.
- Spread the mixture on to the baking tray and roast for an additional 10-15 minutes, or until the vegetables are starting to brown.
- Serve hot, adding salt and freshly ground black pepper to taste and a squeeze of lemon.
