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Roasted Red Peppers and Cauliflower with Caper Vinaigrette

['4 red bell peppers', '2 heads cauliflower, trimmed and cut into 2-inch florets', '3/4 cup extra-virgin olive oil, divided', '3 tablespoons fresh lemon juice', '1/4 cup large capers (not salted)', 'drained and rinsed']

Toss cauliflower with 1/4 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then divide between two 4-sided sheet pans. Roast cauliflower, turning it and switching position of pans halfway through, until just tender and browned in spots, about 20 minutes total.
While cauliflower roasts, whisk together lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large serving bowl, then add remaining 1/2 cup oil in a slow stream, whisking. Finely chop about 1 tablespoon capers, then whisk chopped and whole capers into vinaigrette. Add warm cauliflower and peppers and toss to coat. Serve at room temperature.

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