From the always delicious, always reliable Kalyn’s Kitchen. I added some grilled chicken to this, for a complete meal. Very colorful, too.
Christmas cauliflower with grilled chicken
1 head cauliflower, cut into small, consistent-sized pieces
1 red bell pepper, cut into 1/2″ dice
2 tablespoons extra virgin olive oil
salt and fresh ground pepper, to taste
3 tablespoons pine nuts
2/3 cup sliced green olives
2 tablespoons capers
2 tablespoons chopped fresh parsley
1 – 2 grilled boneless chicken breast, cut into bite-sized pieces
Preheat oven to 425F. Put chopped cauliflower and peppers into a plastic bowl and toss with 2 T olive oil, stirring so the vegetables are all 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 cookie sheet and roast for 20 minutes.
While the cauliflower and peppers are roasting, slice the olives and measure out the pine nuts and capers. Chop the parsley if using. After 20 minutes, remove cookie sheet from the oven, put the cauliflower and peppers back into the same bowl, and toss with the olives, pine nuts, capers, and parsley (if using.) Spread the mixture on to the cookie sheet again and roast an additional 10-15 minutes, or until the vegetables are starting to brown and the olive pieces are looking slightly cooked. Removed from oven, place in bowl and toss with chicken. Serve hot, with a slice of lemon to squeeze over if desired.
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