Ingredients:

  • 1 large head of cauliflower, cut into florets (approximately 800g / 28 oz)
  • 1 red bell pepper, diced (1 medium)
  • 1 yellow bell pepper, diced (1 medium)
  • 1/2 red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (60ml) olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 tablespoon (15ml) white wine vinegar
  • 1 tablespoon (loosely packed) chopped fresh parsley
  • 1 tablespoon (loosely packed) chopped fresh dill
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup toasted pine nuts (optional)
  • 2 tablespoons crumbled feta cheese (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cauliflower florets, bell peppers, and red onion with olive oil, salt, and pepper on the baking sheet.
  2. Roast for 25-30 minutes, or until cauliflower is tender and slightly browned, flipping halfway through.
  3. Whisk together olive oil, lemon juice, white wine vinegar, parsley, dill, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
  4. In a large mixing bowl, combine the roasted cauliflower and vegetables with the lemon-herb vinaigrette. Toss gently to coat.
  5. Sprinkle with toasted pine nuts and feta cheese (if using). Serve warm or cold.