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    Servings: Not specified

    Directions

    Not only do red peppers add color and flavor, they provide a dose of beta-carotene, a powerful antioxidant. 1. Bring a medium saucepan of lightly salted water to a boil. Cook cauliflower 6-7 minutes until tender but firm. While cauliflower is cooking, cut red pepper into thin strips. 2. Drain cauliflower. Mix in red peppers, olives, olive oil and parsley. Season to taste with salt and pepper.

    Ingredients
    • 1 head cauliflower, separated into small florets
    • 1 large roasted red pepper (homemade or jarred), rinsed and patted dry
    • 10 Kalamata olives, pitted and sliced
    • 2 tablespoons olive oil
    • 2 tablespoons chopped parsley
    • Salt and pepper

    Parsed from recipe text (no separate ingredient records).