I've been getting a lot of food inspiration from Food Network magazine, and that includes this recipe. It goes perfectly with the tofu Cuban sandwiches previously posted.
3 T. olive oil, separated
½ t. cumin
½ t. salt, separated
1 head cauliflower, chopped into florets
2 stalks celery, sliced
1 T. lemon juice
freshly ground black pepper
Preheat the oven to 450 degrees F.Cut each bell pepper into 8 large pieces.
In a small bowl, whisk together 2 T. olive oil, cumin, ¼ t. salt, cinnamon, and cayenne. On a rimmed baking sheet, toss this mixture with the bell peppers, cauliflower, and celery.
Roast 15 - 20 minutes in the preheated oven, toss with remaining 1 T. olive oil, lemon juice, remaining ¼ t. salt, and black pepper. Serve warm.