Roasted Red Peppers, Cauliflower, and Almonds

Roasted Red Peppers, Cauliflower, and Almonds
Serves 2

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 pepper
1 tbsp 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 tbsp oil and season with salt and pepper. Roast until golden and tender, 18-20 minutes.
3- In a bowl, whisk together remaining 2 tbsp 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.