Active Time

　　30 min

　　Total Time

　　1 hr

　　A zesty lemon, olive oil, and caper dressing brings out the best in nutty roasted cauliflower and sweet red peppers.

　　

Ingredients

Makes 12 servings

　　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

　　

Step 1

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.

　　

Step 2

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.

　　Cooks' note:

　　Peppers and cauliflower can be roasted and tossed with vinaigrette 1 day ahead and chilled.