Roasted Cauliflower Salad with Red Bell Peppers, Capers and Parsley


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.

Serves: 4-6

Recipe by: Beth Blessing