Kosher salt and freshly ground black pepper
About 1 cup olive oil
1 red bell pepper, seeded, deveined,
and cut into thin strips
1 tbsp. grated lemon zest
2 cloves garlic, thinly sliced
1/4 cup kalamata olives, pitted and chopped
2 tbsp. drained capers
Lemon wedges, for garnish
Preheat oven to 350°F. Put the cauliflower in a large bowl and season to taste with salt and pepper. Pour 1/3 cup of the olive oil over it and toss well. Spread the cauliflower on a baking sheet and roast, turning occasionally, until tender and golden brown, about 45 minutes. Follow the same procedure with the red peppers, placing on a separate baking sheet. Transfer to a large bowl.
Meanwhile, combine the lemon zest, garlic, and 1/2 cup of the olive oil in a small saucepan and cook over low heat, stirring occasionally, about 20 minutes.
Pour the warm olive oil over the cauliflower mixture and toss. Add the olives and capers and toss again. Season to taste with additional black pepper. Serve on a platter, garnished with lemon wedges.
Serves 6 to 8.
This recipe is from the cookbook "Sensational Salads" by Barbara Scott-Goodman.
If you would like to purchase this book click on this link.