Thursday, December 11, 2008

Roasted Red Pepper & Cauliflower Salad

2 red bell peppers
1 head cauliflower, trimmed & cut into 2" florets
4 tbl olive oil, divided
1 tsp salt, divided
1/2 tsp pepper, divided
2 tbl lemon juice
2 tbl capers, drained & rinsed

Preheat broiler. Cover a baking dish with foil, spray the foil with cooking spray, and place the red peppers in the dish. Broil until charred black on all sides, turning frequently. Remove from oven and allow peppers to cool. Peel the charred skin off the peppers, cut them open and remove the seeds, rinse them, and pat dry on paper towels. Cut into thin strips and set aside.

Preheat oven to 400F. Spray a baking sheet with cooking spray. Toss the cauliflower with 1 tbl olive oil, 1/2 tsp salt & 1/4 tsp pepper and spread out on the baking sheet. Roast 10 minutes. Turn cauliflower over and roast another 10 minutes or until just tender and slightly browned.

While cauliflower roasts, whisk together 3 tbl olive oil, 1/4 tsp salt, & 1/4 tsp pepper, and lemon juice until well combined. Add cauliflower & capers and toss to coat with dressing. Serve at room temperature.

4 servings

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