1 head cauliflower, cut into florets
2 red bell peppers, seeded and cut into 2-inch strips
3 cloves garlic, peeled
1/4 cup plus 2 tablespoons extra virgin olive oil, divided
1/4 cup chopped parsley leaves
1 tablespoon sherry vinegar or red wine vinegar
1 tablespoon capers
1 teaspoon brown mustard
Salt and ground black pepper
Preheat oven to 425 degrees. On a rimmed baking sheet, add cauliflower, red bell peppers, and two cloves of garlic that have been smashed with a knife. Drizzle with two tablespoons of extra virgin olive oil and season with a pinch of salt and a couple turns of pepper. Roast until tender and golden, 20-25 minutes.
In a small bowl, whisk together remaining clove of garlic (minced), remaining 1/4 cup extra virgin olive oil, vinegar, brown mustard, and a pinch of salt and pepper.
Arrange roasted cauliflower and peppers on a serving platter. Top with capers and parsley. Drizzle dressing over the top.
Recipe by: Beth Blessing