Nutrition per serving may change if servings are adjusted.
1 small head cauliflower, cut into 1-inch pieces (3 cups)
2 cups cherry tomatoes
2 yellow, red, and/or orange bell peppers, cut into 1-inch pieces
2 tablespoons red-wine vinegar or sherry vinegar
2 teaspoons harissa paste
1 teaspoon caraway seeds, crushed
1 clove garlic, minced
¼ teaspoon kosher salt
Pinch of ground pepper
3 tablespoons olive oil
1 (12 ounce) can chunk white tuna (water-pack), drained and flaked
3 hard-boiled eggs, peeled, quartered, and halved
⅓ cup pitted Kalamata olives, halved
Preheat oven to 400°F. Coat a 15x10-inch baking pan with cooking spray. Spread cauliflower in the prepared baking pan. Roast for 10 minutes. Add tomatoes and bell peppers. Roast for 20 minutes more, stirring once halfway through roasting.
Meanwhile, for vinaigrette, combine vinegar, harissa paste, caraway seeds, garlic, salt, and ground pepper in a small bowl. Whisk in oil.
Drizzle 2 tablespoons of the vinaigrette over the tuna in a small bowl; toss gently to coat. Set aside. Drizzle 3 tablespoons of the vinaigrette over the roasted vegetables; toss gently to coat. Roast for 15 to 20 minutes more or until the vegetables are tender and starting to brown.
Divide the vegetables, tuna, eggs, and olives among individual plates. Drizzle with the remaining vinaigrette.