Vegetables, cauliflower, roasted cauliflower with red peppers and caper vinaigrette 2

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

  1. Preheat broiler.
  1. 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.
  1. Peel peppers and cut each quarter lengthwise into 2 or 3 strips.
  1. 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.
  1. 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

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