Warm Pickled Cauliflower Salad With Roasted Red Peppers Recipes

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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

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 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

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.

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