ROASTED CAULIFLOWER WITH RED PEPPERS AND CAPER VINAIGRETTE (for eight)
4 red bell peppers
2 heads cauliflower, trimmed and cut into 2 inch florets
¾ cup extra-virgin olive oil, divided
3 tablespoons fresh lemon juice
¼ cup large capers (not salted), drained and rinsed
- Preheat broiler.
- Quarter bell peppers lengthwise and discard stems, seeds and ribs. Broil peppers, skin sides up, on a broiler pan about 2 inches from heat until skins are blistered, 8 to 12 minutes. (Alternatively, roast whole peppers on their sides on racks of gas burners on high, turning with tongs, until skins are blackened, 5 to 8 minutes.) Transfer to a bowl and let stand, covered, 10 minutes.
- Peel peppers and cut each quarter lengthwise into 2 or 3 strips.
- Reset oven at 450*. Toss cauliflower with ¼ cup oil, 1 teaspoon salt and ½ 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, 20 to 25 minutes total.
- While cauliflower roasts, whisk together lemon juice, ½ teaspoon salt, and ½ teaspoon pepper in a large serving bowl, then add remaining ½ 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.
adapted from Gourmet Magazine, July, 2008