Not a combination I thought went together. But when they're both roasted and topped with a briny, biting vinaigrette it all really works. A great, different side dish for summer. From this month's issue of Gourmet.
Note: I found I had way too much dressing. You may want to use a little at a time to make sure the veggies aren't drowned.
Roasted red peppers and cauliflower with caper vinaigrette
| Makes 12 servings by Shelley Wiseman 4 red bell peppers Preheat broiler. 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.While peppers stand, preheat oven to 450°F with racks in upper and lower thirds. Peel peppers and cut each quarter lengthwise into 2 or 3 strips. 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 roasts, whisk together lemon juice, 1/2 teaspoonsalt, 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.
Cooks' note: Peppers and cauliflower can be roasted and tossed with vinaigrette 1 day ahead and chilled.
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