Roasted Red Peppers and Cauliflower with Caper Vinaigrette

Ingredients for Roasted Red Peppers and Cauliflower with Caper Vinaigrette

• 4 red peppers

• 2 heads cauliflower, trimmed and cut into 2-inch florets

• 3/4 cup extra-virgin olive oil, divided

• 3 tablespoons fresh lemon juice

• 60ml large capers (not salted), drained and rinsed

How to make Roasted Red Peppers and Cauliflower with Caper Vinaigrette

Toss cauliflower with 1/4 cup oil, 1 teaspoon salt, and 1/2 teaspoons 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.

While cauliflower roasts, whisk together lemon juice, 1/2 teaspoons salt, and 1/2 teaspoons pepper in a large serving bowl, then add remaining 120ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.