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WL Roasted Peppers, Cauliflower, and Almonds
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Serves 2Ingredients | |
1 | red bell pepper, quartered and seeds removed |
1/2 head | cauliflower, cut into florets |
1/4 cup | extra-virgin olive oil |
Coarse salt | |
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 |
Directions
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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