Roasted Cauliflower Salad with Caper Vinaigrette

I found this recipe on some pages I ripped out of a magazine a long time ago.  I don't even know which magazine to give the credit.  The recipe is easy and the salad is very good.

Roasted Cauliflower Salad with Caper Vinaigrette

2 heads cauliflower, trimmed and cut into 2-inch florets

2 roasted red peppers, chopped into bite size pieces (from a jar is fine)

¾ cup extra-virgin olive oil

Salt

Pepper

3 T. fresh lemon juice

¼ cup capers, drained

In a large bowl, toss cauliflower with ¼ cup olive oil, ½ t. salt and ½ t. pepper.  Spread cauliflower on two sheet pans and roast until just tender and browned in spots (about 20 minutes).  Stir cauliflower halfway through cooking time.

Whisk together lemon juice, ½ t. salt, ½ t. pepper in large bowl.  Slowly whisk in remaining ½ cup of olive oil.  Whisk in the capers.  Add cauliflower and red peppers and toss to coat.  Serve at room temperature.

Can make a day ahead and then pull out of refrigerator to get to room temp.