How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Red Peppers And Cauliflower With Caper Vinaigrette ?

You need 5 ingredients. The key ingredients include: 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, and more.

Is Roasted Red Peppers And Cauliflower With Caper Vinaigrette suitable as salads?

Yes, Roasted Red Peppers And Cauliflower With Caper Vinaigrette falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Roasted Red Peppers And Cauliflower With Caper Vinaigrette ?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Red Peppers And Cauliflower With Caper Vina

Name: Roasted Red Peppers And Cauliflower With Caper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Try this homemade Roasted Red Peppers And Cauliflower With Caper Vinaigrette recipe the whole family will love. Made with red bell peppers, cauliflower,…

This Roasted Red Peppers And Cauliflower With Caper Vinaigrette relies on simple, everyday ingredients such as red bell peppers and fresh lemon juice. It comes together quickly and makes 4 servings, at about 532 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

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

Roasted Red Peppers And Cauliflower With Caper Vinaigrette

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