Roasted Red Peppers and Cauliflower with Caper Vinaigrette

Ingredients

• Red bell pepper

  Sweet, raw

  4 medium or 476g

• Lemon juice

  Raw

  3 tbsp or 45g

• Cauliflower

  Raw

  2 head medium or 1.18kg

• Capers

  Canned

  4 tbsp, drained or 36g

• Olive oil

  Salad or cooking

  ¾ cup or 162g

Directions

1. Rinse and cut the florets from the cauliflower and set aside. Open the capers, drain and rinse.
2. 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.
3. 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.

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