Cauliflower with Yellow Peppers and Tomato Sauce

For the cauliflower: rinse bell peppers, halve and remove seeds and ribs. Arrange on the lined with parchment paper baking sheet, cut side down. Roast in preheated oven at 250°C (approximately 475°F) until blackened and blistered, watching carefully. Remove from oven, cover with a damp kitchen towel and let stand briefly. Peel and cut into strips.

Rinse cauliflower and cut into florets. Cook in boiling salted water with lemon juice for about 15 minutes or until soft.

For the sauce: blanch tomatoes in boiling water, rinse in cold water and peel.  Quarter, remove seeds and cut into small cubes. Peel onion and garlic, chop finely. Heat oil in a pan and saute onion and garlic for a few minutes. Add tomatoes, broth and simmer for 10-15 minutes on medium heat. Season with salt, pepper and a pinch of sugar. Slice olives.