Best 3 Roasted Red Peppers And Cauliflower With Caper Vinaigrette Recipes

Indulge in a symphony of flavors with our delectable Roasted Red Peppers and Cauliflower with Caper Vinaigrette. This vibrant dish tantalizes the taste buds with a medley of textures and colors. Perfectly roasted red peppers and tender cauliflower florets are tossed in a tangy caper vinaigrette, creating a delightful balance of sweet, savory, and acidic notes. As you savor each bite, the roasted vegetables' caramelized exterior yields to a tender, succulent interior, while the caper vinaigrette adds a burst of briny, herbaceous flavor. This versatile recipe offers three variations to suit your culinary preferences. The classic version features a simple yet flavorful vinaigrette, while the lemon-herb variation adds a refreshing citrusy twist. And for those who enjoy a touch of spice, the spicy harissa variation delivers a fiery kick. Whether you're looking for a healthy side dish, a vegetarian main course, or a party appetizer, our Roasted Red Peppers and Cauliflower with Caper Vinaigrette is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CAULIFLOWER WITH CAPER VINAIGRETTE

Roasted Cauliflower with Caper Vinaigrette image

Provided by Anne Burrell

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 head cauliflower
Extra-virgin olive oil
Kosher salt
1/4 cup capers
1 clove garlic, smashed
1/4 cup red wine vinegar
1 bunch fresh parsley, coarsely chopped
1/4 cup golden raisins

Steps:

Preheat the oven to 400 degrees F.
To prepare the cauliflower, pull and cut off the green leaves. Cut the head in half from the top to the bottom. Cut out the core, and then cut the top into smaller pieces leaving some stem attached. You want bite-sized florets that look like little trees of cauliflower.
Toss the cauliflower with olive oil and salt and place in the oven. Roast the cauliflower for 20 minutes.
While the cauliflower is roasting, puree the capers, garlic, vinegar, and parsley in a food processor. While the machine is running, drizzle in 1/4 cup olive oil. Taste and season with salt, if needed.
Toss the roasted cauliflower with the vinaigrette and sprinkle with the raisins.

ROASTED PEPPERS AND CAULIFLOWER

Roasted Peppers and Cauliflower image

Caramelization really enhances the flavors in this easy side dish. The seasoned, roasted peppers and cauliflower are just right with nearly any main course. -Cheryl Wilt, Eglon, West Virginia

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 medium head cauliflower, broken into florets
2 medium sweet red peppers, cut into strips
2 small onions, cut into wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon grated Parmesan cheese
1 tablespoon minced fresh parsley

Steps:

Place the cauliflower, red peppers and onions in a shallow roasting pan. Add the oil, salt and pepper; toss to coat. Roast, uncovered, at 425° for 20 minutes. , Stir; roast 10 minutes longer or until vegetables are tender and lightly browned. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley.

Nutrition Facts : Calories 88 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 243mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic exchanges

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

Tips:

For the best roasted vegetables, use a high-quality olive oil and fresh herbs. This will help to bring out the natural flavors of the vegetables.
Roast the vegetables at a high temperature for a short amount of time. This will help to caramelize the vegetables and give them a slightly smoky flavor.
Don't overcrowd the roasting pan. This will prevent the vegetables from roasting evenly.
Season the vegetables with salt and pepper to taste. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
Serve the roasted vegetables immediately, or store them in the refrigerator for up to 3 days.

Conclusion:

This roasted red peppers and cauliflower with caper vinaigrette is a delicious and healthy side dish that is perfect for any occasion. The roasted vegetables are tender and flavorful, and the caper vinaigrette adds a bright and tangy flavor. This dish is also very easy to make, so it is a great option for busy weeknights. Whether you are looking for a side dish for your next dinner party or a healthy snack to enjoy at home, this roasted red peppers and cauliflower with caper vinaigrette is sure to please.