Ingredients:

• 1 head cauliflower, cut up into small, same-size pieces
• 2 red bell peppers, seeded and diced
• 2 tbsp coconut oil
• 3 tbsp pine nuts
• 1/2 c sliced green olives, rinsed under cold water to remove excess salt
• 1/2 c sliced black olives
• 2 tbsp chopped flat-leaf parsley
• Lemon wedges, for squeezing
• Fresh ground black pepper to taste
• Himalayan sea salt and pepper to taste

INSTRUCTIONS:

1. Preheat oven to 425F
2. Place cauliflower and peppers into a medium sized bowl and toss with coconut oil, stirring so the vegetables are coated.
3. Season to taste with fresh ground black pepper and stir again.
4. Spread the veggies out in a single layer on a non-stick baking sheet and roast for 20 minutes. Remove baking sheet from the oven, put the cauliflower and peppers back into the bowl, and toss gently with the olives and pine nuts.
5. Spread the mixture back on to the baking sheet and roast an additional 10-15 minutes, or until the vegetables are starting to brown and the olive pieces are looking slightly cooked.
6. Sprinkle with parsley and fresh lemon juice over just before serving. Add black pepper to taste.