Roasted Cauliflower with Red Peppers, Green Olives, and Pine Nuts (Video)
Roasted Cauliflower with Red Peppers, Green Olives, and Pine Nuts is perfect when you need a special cauliflower side dish! And it’s red and green so you could even serve this for a low-carb holiday meal!
My love for roasted cauliflower is pretty well documented on the blog, and Roasted Cauliflower with Red Peppers, Green Olives, and Pine Nuts has so many great flavors. And the colors in this recipe are so beautifully red and green, so I think it’s absolutely great for a holiday side dish and I’m featuring it for my Friday Favorites post this week!
And with the colors and all the flavors going on here from red bell peppers, green olives, pine nuts, and capers, this is cauliflower at its finest; I promise anyone who loves roasted cauliflower will love this kicked-up version even more. Of course, PINE NUTS! Don’t you agree they make everything better?
What ingredients do you need for this recipe?
- red bell pepper
- Olive Oil (affiliate link)
- salt and fresh ground black pepper to taste
- pine nuts
- sliced green olives
- Capers (affiliate link)
- flat-leaf parsley (optional, but it adds some nice green color)
- lemon pieces to squeeze over (optional, but so good)
What if you don’t have pine nuts?
I love pine nuts so much I buy them at Costco in bags and keep them in the freezer! But if you don’t have pine nuts and don’t want to buy them I would use slivered almonds or pistachios in this dish, or just leave out the nuts.
What if you’re not a fan of green olives?
If you don’t like green olives you can definitely leave them out. I’d use double the amount of capers if you’re not using green olives.
How to make Roasted Cauliflower with Red Peppers, Green Olives, and Pine Nuts:
(Scroll down for complete recipe with nutritional information.)
- Cut up the cauliflower and red bell pepper into bite-sized pieces and toss with olive oil, salt, and fresh-ground pepper.
- Spread it out on a roasting pan and roast at 425F/220C for 20 minutes.
- While cauliflower roasts prepare other ingredients.
- After 20 minutes roasting time, toss the partially-roasted vegetables with the sliced olives, pine nuts, and capers.
- Spread out on baking sheet again, and roast 10-15 minutes more, or until the vegetables are getting nicely browned on the edges.
- Sprinkle with chopped parsley if you have some and serve hot, with lemon to squeeze on at the table if desired. (I highly recommend the added lemon!)
More Holiday-Worthy Cauliflower:
- 1 head cauliflower, cut up into smallish, same-size pieces
- 1 red bell pepper, stem and seeds cut out and cut into 1/2 inch dice
- 2 T olive oil
- salt and fresh ground black pepper to taste
- 3 T pine nuts, or more (see notes)
- 2/3 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)
- Preheat oven to 425F/220C.
- Cut the cauliflower into smallish, same-size pieces and cut the red bell pepper into half inch dice.
- 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, and capers.
- 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.
- Sprinkle with parsley if you're using it and serve hot, with a slice of lemon to squeeze over if desired.
- If you don't eat this all at once it will keep in the refrigerator for a day or two. I would reheat it in a very hot dry non-stick pan instead of using a microwave.
Slivered almonds or pistachios would also be nice if you don't want to buy pine nuts.
Recipe adapted from Food and Wine Annual Cookbook 2008.
Amount Per Serving: Calories: 138Total Fat: 12gSaturated Fat: 1gUnsaturated Fat: 9gCholesterol: 0mgSodium: 574mgCarbohydrates: 8gFiber: 4gSugar: 3gProtein: 3g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything in this festive roasted cauliflower recipe is a low-carb ingredient, and this is suitable for low-carb, Keto, Paleo, Whole 30, dairy-free, or vegan diets as well as any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2011. It was updated with better photos in 2015 and was last updated with more information in 2021.