A cream cauliflower and red pepper duet

By Sagegreen
October 7, 2010
3 Comments


Author Notes: Cooking up the rest of my cauliflower this week I paired cauliflower and red pepper puree in what has turned out to be a very versatile dish. To this very busy week I have found this recipe worked both as a soup for a quick lunch, as well as a hearty sauce for a dinner entree. I like the counter balance the cauliflower lends the red pepper puree to thicken this soup or sauce.Sagegreen

Serves: 4

Ingredients

  • olive oil
  • 1 teaspoon Hungarian sweet or hot paprika
  • 1 clove garlic, peeled and chopped
  • 1 sweet onion, chopped
  • 1 sage leaf
  • 1 ounce fresh lemon zest
  • florets from 1 cauliflower head
  • 2-3 ounces sliced fresh sweet red peppers
  • kosher salt to taste
  • fresh milled black pepper to taste
  • 1 shot dry vermouth
  • 1 shot vodka
  • 1 pound small heirloom tomatoes
  • 2 ounces fresh lemon juice
  • 1 ounce capote capers
  • 2 ounces black olives, pitted
  • 1/2 cup cauliflower puree
  • 1/2 cup roasted red pepper puree, skinless
  • 3 tablespoons flat leaf parsley
  • splash of cream
  • creme fraiche or sour cream, optional garnish

Directions

  1. In a heated saute pan, add the paprika. Next stir in some oil. Add the chopped garlic, onion, sage leaf, and lemon zest.
  2. Add the cauliflower florets and fresh red peppers to the pan, stirring. Season with salt and pepper.
  3. Add the vermouth and vodka. Next add the tomatoes and lemon juice. When the tomatoes are cooked, remove their skins. Add the capers, black olives, cauliflower and pepper puree. Simmer.
  4. Before serving add a splash of cream, but do not boil. Garnish with fresh herbs. Serve this as a soup with crusty bread or as sauce over cauliflower noodles, egg noodles or rice. Optional: garnish with creme fraiche or sour cream.

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Soup|Vegetable|Make Ahead|Serves a Crowd|Gluten-Free|Vegetarian

Reviews (3) Questions (0)

3 Comments

Synky April 8, 2012
I just made this today and it was delicious!!! Most (actually all) cauliflower soups that I've made before either tasted like boiled cabbage or curry. The taste of this soup was so complicated and flavorful, it completely took my by surprise. I used some scotch and white wine instead of the vermouth and vodka, and didn't add the olives - otherwise following the recipe to the t. Really great recipe, will be making this again very soon!
 
Author Comment
Sagegreen April 8, 2012
Thanks so much Synky for trying this. It has been a while since I have made it. I am so pleased it worked out for you!
 
Author Comment
Sagegreen October 8, 2010
I made this rather quickly with huge cauliflower chunks, which would be far more delicate if they were broken down into smaller florets. You can add as much or as little light cream or half and half as you like for finish.