Roasted Cauliflower with Red Peppers, Green Olives, and Pine Nuts

I'm a Cornell culinary school graduate, love reworking recipes to become plant-based, enjoy international cuisines, love it hot & spicy. I have an extensive recipe collection, which I'm hoping to digitize here to make it easier for me to find all of my ideas for twisting :)

1 head cauliflower, cut up into smallish, same-size pieces

1 red bell pepper, stem and seeds cut out and cut into ½ inch dice

2 T olive oil

salt and fresh ground black pepper to taste

3 T pine nuts, or more (see notes)

⅔ cup sliced green olives

2 T capers

2 T chopped flat-leaf parsley (optional, but it adds some nice green color)

cut lemon pieces to squeeze over (optional, but so good)

Directions at kalynskitchen.com

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