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