Roasted Red Peppers and Cauliflower with Caper Vinaigrette

Name: Roasted Red Peppers and Cauliflower with Caper Vinaigrette
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters capers (not salted), drained and rinsed; 2 heads cauliflower, trimmed and cut into 2-inch florets; 3 Tbsps fresh lemon juice; 177 milliliters extra-virgin olive oil, divided; 4 red bell peppers

You can never have too many side dish recipes, so give Roasted Red Peppers and Cauliflower with Caper Vinaigrette a try. This recipe makes 12 servings with 157 calories, 2g of protein, and 14g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up capers, cauliflower, lemon juice, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes around 1 hour.

Instructions

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.

Ingredients you will need

Cauliflower

Pepper

Salt

Cooking Oil

Equipment you will use

Bowl

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.

Ingredients you will need

Cauliflower

Lemon Juice