Roasted Red Peppers and Cauliflower with Caper Vinaigrette

Ingredients

• 2 heads cauliflower
• 3 tablespoons fresh lemon juice
• ¾ cup extra-virgin olive oil
• ¼ cup large capers (not salted)
• 4 red bell peppers

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. While cauliflower ...

View full recipe at Epicurious