Roasted Red Peppers and Cauliflower with Caper Vinaigrette
A flavorful Mediterranean-inspired dish combining roasted red bell peppers and cauliflower florets tossed in a tangy caper vinaigrette made with extra virgin olive oil and fresh lemon juice.
Ingredients
- •4 whole red bell peppers
- •2 heads cauliflower
- •¾ cup extra-virgin olive oil
- •3 tablespoons fresh lemon juice
- •¼ cup large capers
- •drained and rinsed
Cooking Instructions
- 1.
Toss cauliflower with 1/4 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then divide between two 4-sided sheet pans. Roast cauliflower, turning it and switching position of pans halfway through, until just tender and browned in spots, about 20 minutes total.
20 min
- 2.
While cauliflower roasts, whisk together lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large serving bowl, then add remaining 1/2 cup oil in a slow stream, whisking. Finely chop about 1 tablespoon capers, then whisk chopped and whole capers into vinaigrette. Add warm cauliflower and peppers and toss to coat. Serve at room temperature.
10 min
