1 head cauliflower
1-2 Fragata pimiento piquillo peppers
2/3 cup Fragata pitted green olives, sliced
1-2 tbsp Fragata capers
2 tbsp olive oil
3 tbsp pine nuts (slivered almonds also work well)
Handful of flat-leaf parsley, chopped
Salt and freshly ground black pepper to taste
Juice of 1/4 lemon
Preheat oven to 425F/220C.
Cut the cauliflower into smallish pieces of the same size and cut the peppers into thin slices. Put chopped cauliflower and peppers into a plastic bowl and toss with the olive oil, stirring so the vegetables are 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 baking tray and roast for 20 minutes.
While the cauliflower and peppers are roasting, slice the olives, measure out the pine nuts and capers, and chop the parsley.
After 20 minutes, remove baking tray from the oven. Put the cauliflower and peppers back into the same bowl and toss with the olives, pine nuts, capers and parsley.
Spread the mixture on to the baking tray and roast for an additional 10-15 minutes, or until the vegetables are starting to brown.
Serve hot, adding salt and freshly ground black pepper to taste and a squeeze of lemon.