Roast Fish With Cauliflower Olives Piquillo Peppers

Ingredients

• 4 pounds whole cauliflower (2 small heads), stem removed and cut into 2-inch-wide florets
• 2 tablespoons olive oil
• -- Pinch red chile flakes
• -- Salt and pepper to taste
• 2 1/2 pounds Pacific cod, Pacific sea bass, black cod or halibut
• 2 cloves garlic, minced
• 1/2 cup mixed olives
• 1/2 cup jarred roasted piquillo or red bell peppers, cut into strips
• 2 tablespoons chopped parsley
• -- Lemon juice to taste
• -- Extra virgin olive oil to taste

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