1 medium head cauliflower, chopped into rough pieces
1/2 zucchini, sliced into quarters
1 14 oz can red-kidney beans, rinsed and drained
6-8 cloves garlic, minced fine
2 T capers, rinsed
juice of 1 lemon
2 T olive oil
2 T mint or parsley, chopped
Salt and pepper to taste
- Preheat oven to 375 F.
- In a large mixing bowl, mix together cauliflower through olive oil. Add about 1/2 tsp of salt and mix together.
- Place the cauliflower mixture in a large roasting pan, and bake for 25 minutes. Cauliflower is done when golden-brown.
- Top with mint or parsley and season with pepper. Adjust taste for salt (I find that lemon and capers do a fine job seasoning and choose to omit most of the salt).