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Epicurious

Roasted Red Peppers and Cauliflower with Caper Vinaigrette

4.4

(31)

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Roasted Red Peppers and Cauliflower with Caper VinaigretteQuentin Bacon

A zesty lemon, olive oil, and caper dressing brings out the best in nutty roasted cauliflower and sweet red peppers.

Cooks' note:

Peppers and cauliflower can be roasted and tossed with vinaigrette 1 day ahead and chilled.

Recipe information

  • Total Time

    1 hr

  • Yield

    Makes 12 servings

Ingredients

4 red bell peppers
2 heads cauliflower, trimmed and cut into 2-inch florets
3/4 cup extra-virgin olive oil, divided
3 tablespoons fresh lemon juice
1/4 cup large capers (not salted), drained and rinsed

Preparation

  1. Step 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.

    Step 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.

TagsSaladBell PepperVegetableCauliflowerSideStarterDinnerLunchGluten FreeDairy FreeNut FreeVeganVegetarianEasyGourmet
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