Roasted Red Pepper and Cauliflower w/Caper Vinaigrette

[YellowJakesMom]

From here:
Gourmet July 2008 @ Epicurious

* 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

Broil seeded and quartered bell pepper until skin is blackened and bubbly. Place in bowel and cover 10 minutes. Peel skin and chop.

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 at 450 F for 10-15 minutes, turning it and switching position of pans halfway through, until just tender and browned in spots, about 20 minutes total.

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.

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I changed a few things: I halved the Cauliflower, because that's all I had. I also roasted a clove of garlic with the cauliflower and whisked that in with my vinaigrette. Before I added the hot Cauliflower to the bowel I tossed in a cup of torn spinach leaves - the hot cauliflower wilted them a little and then I added the bell peppers, capers and dressing. I topped with shaved Parmesan and pepper.

Enjoy!

[blacklabparent]

Thank you!