Name: Roasted Red Peppers and Cauliflower with Caper Vinaigrette
Cook time: 30 min
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

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 notes

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