Roasted red peppers and cauliflower with tangy caper vinaigrette
Indulge in the vibrant flavors of our roasted red peppers and cauliflower dish, complemented by a tangy caper vinaigrette. This easy-to-prepare recipe brings together the sweetness of roasted red peppers and the earthy taste of cauliflower, all enhanced by a zesty lemon juice and caper vinaigrette. Perfect for a healthy and delicious side dish or a light main course!
- 06 Apr 2024
- Cook time 60 min
- Prep time 30 min
- 12 Servings
- 5 Ingredients
Roasted red peppers and cauliflower with tangy caper vinaigrette is a delicious and nutritious dish that's perfect for any occasion. This recipe combines the smoky sweetness of roasted red peppers with the earthy flavors of cauliflower, all brought together by a zesty caper vinaigrette. Whether you're serving it as a side dish or a main course, it's sure to be a crowd-pleaser.
Ingredients:
Instructions:
Preheat your oven to 425°F (220°C).
- Red Peppers: Wash the red peppers thoroughly. Using a sharp knife, remove the stems and seeds, then slice the peppers into strips.
- Cauliflower: Cut the cauliflower into florets. Ensure they are roughly the same size for even roasting.
- Arrange the red pepper strips and cauliflower florets in a single layer on a large baking sheet. Drizzle with 2 tablespoons of olive oil and season with a pinch of salt and pepper if desired. Toss to coat evenly.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and lightly caramelized. Stir halfway through to ensure even roasting.
- While the vegetables are roasting, prepare the tangy caper vinaigrette. In a small bowl, whisk together 3/4 cup (160g) of olive oil and 3 tablespoons (44g) of lemon juice until well combined.
- Roughly chop the capers and add them to the olive oil and lemon juice mixture. Stir to distribute the capers throughout the vinaigrette. Set aside.
- Once the red peppers and cauliflower are roasted, remove them from the oven and place them in a large mixing bowl.
- Pour the tangy caper vinaigrette over the roasted vegetables and toss gently to coat evenly.
- Transfer the dressed vegetables to a serving platter.
- Optionally, garnish with freshly chopped parsley or grated lemon zest for an extra burst of flavor.
- Serve immediately as a side dish, or let cool slightly to serve at room temperature.
Tips:
- Choose fresh, firm red peppers and cauliflower heads for the best results.
- Ensure your oven is preheated to the right temperature to achieve the perfect roast.
- Roast the peppers until their skins are charred for an added depth of flavor, then peel off the skins.
- When making the vinaigrette, mix the lemon juice and capers first before gradually whisking in the olive oil for a well-emulsified dressing.
- Feel free to add some fresh herbs, such as parsley or basil, for an extra burst of flavor.
- This dish can be served warm or at room temperature, making it convenient for meal prep and gatherings.
This roasted red peppers and cauliflower with tangy caper vinaigrette recipe is a wonderful way to enjoy a healthy, flavorful meal. The combination of roasted vegetables and a vibrant vinaigrette makes for an unforgettable dish. Don't hesitate to experiment and make it your own by adding herbs or spices of your choice. Enjoy this delightful dish with loved ones, and savor every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 36kcal | 1% |
| Protein | |
| Protein 2.36g | 2% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 2.90g | 8% |
| Sugar 3.64g | 4% |
| Fat | |
| Fat 14g | 16% |
| Saturated 2.05g | 7% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 45mg | 8% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.10mg | 7% |
| Vitamin B3 0.91mg | 6% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 72ug | 19% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 100mg | 111% |
| Vitamin E 0.74mg | 5% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 0.64mg | 6% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 55mg | 4% |
| Potassium, K 380mg | 11% |
| Selenium, Se 0.67ug | 1% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 0.38mg | 3% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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