Recipe: Cauliflower and Peppers

Makes 4 to 6.

Note: You can serve this simple roasted duo as an appetizer or toss the components with the dressing for a salad presented on a bed of greens. Turn that salad into a main dish with the addition of roasted chicken or grilled shrimp. Save any leftover dressing for salads, sandwiches, and dips. From Beth Dooley.

• 1 head cauliflower, trimmed and broken into florets

• 3 to 4 tbsp. extra-virgin olive oil

• 2 mature bell peppers (yellow and red), seeded, deveined, cut into 1-in. pieces

• 1/2 tsp. coarse salt

Lemon Caper Dressing:

• 1 tbsp. lemon juice, to taste

• 1/4 c. good-quality prepared mayonnaise

• 2 tbsp. whole-milk Greek yogurt

• 2 to 3 tbsp. drained capers, to taste

Directions

To make the dressing: In a small bowl, whisk together the lemon zest, lemon juice, mayonnaise and yogurt. Stir in the capers. Serve the vegetables with the dressing on the side.

Nutrition information per each of 6 servings:

Calories160

Fat15 g

Sodium300 mg

Saturated fat2 g

Total sugars4 g

Protein2 g

Cholesterol5 mg

Dietary fiber3 g