Cauliflower With Red Pepper Vinaigrette Recipes

ROASTED RED PEPPERS AND CAULIFLOWER WITH CAPER VINAIGRETTE

Roasted Red Peppers and Cauliflower with Caper Vinaigrette image

Provided by Shelley Wiseman

Categories Side Roast Buffet Lemon Cauliflower Bell Pepper Healthy Vegan Capers Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 12 servings

Number Of Ingredients 5

Ingredients

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

Steps:

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 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.

ROASTED CAULIFLOWER WITH GARLIC & RED PEPPERS

Roasted Cauliflower With Garlic & Red Peppers image

Make and share this Roasted Cauliflower With Garlic & Red Peppers recipe from Food.com.

Provided by conniecooks

Categories Cauliflower

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 medium cauliflower
1 red pepper
4 -10 garlic cloves, depending how much you like it
2 teaspoons seasoning salt
1 tablespoon dried thyme
fresh black pepper (1 generous grinding)
2 tablespoons olive oil

Steps:

Line a cookie sheet with Aluminum foil.
Set the oven at 450.
Cut Cauliflower into bite sized pieces.
Cut garlic into chunks (don't mince it or it will burn).
Cut red pepper into 1" squares.
Put all the vegetables on cookie sheet.
Sprinkle with spices, drizzle with oil. Use your hands to make sure all is coated lightly with oil.
Bake for 20 min turn once at halftime.

Nutrition Facts : Calories 110.8, Fat 7.1, SaturatedFat 1, Sodium 45, Carbohydrate 11.1, Fiber 4.7, Sugar 4.8, Protein 3.4

CAULIFLOWER WITH RED PEPPER VINAIGRETTE

Cauliflower With Red Pepper Vinaigrette image

For a Spanish version, use less of the red pepper flakes and add 2 tbsp. paprika, either smoked or plain. From Joyce Goldstein's "The Mediterranean Kitchen", 1989. Preparation time does not include allowing the oil to cool.

Provided by zeldaz51

Categories Cauliflower

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 small heads cauliflower, broken into florets (3-4 cups)
1 strip lemon zest
1 cup olive oil
2 tablespoons dried red pepper flakes
1 pinch paprika
1/4 cup red wine vinegar
3 garlic cloves, finely minced
2 tablespoons capers, rinsed

Steps:

Cook the florets until crisp-tender (4 to 5 minutes) in a large pot of boiling water. Drain and refresh in cold water. Drain again and transfer to a large mixing bowl.
Heat the olive oil gently in a small saucepan. Remove from hat, drop in pepper flakes, and let steep until the oil is red, about 15 minutes. Strain the oil, discarding the flakes. Add the pinch of paprika to heighten the color. Let the oil cool completely.
Combine the vinegar and garlic in a mixing bowl. Gradually whisk in the red pepper oil, then stir in the capers. Season to taste with salt, then pour the vinaigrette over the cauliflower and toss to coat. Let marinate at room temperature a few hours before serving.

Nutrition Facts : Calories 345.6, Fat 36.3, SaturatedFat 5, Sodium 113.5, Carbohydrate 5.2, Fiber 1.9, Sugar 1.8, Protein 1.9

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