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
Hungarian sweet or hot paprika
clove garlic, peeled and chopped
sweet onion, chopped
fresh lemon zest
florets from 1 cauliflower head
sliced fresh sweet red peppers
kosher salt to taste
fresh milled black pepper to taste
shot dry vermouth
small heirloom tomatoes
fresh lemon juice
black olives, pitted
roasted red pepper puree, skinless
flat leaf parsley
splash of cream
creme fraiche or sour cream, optional garnish
In This Recipe
In a heated saute pan, add the paprika. Next stir in some oil. Add the chopped garlic, onion, sage leaf, and lemon zest.
Add the cauliflower florets and fresh red peppers to the pan, stirring. Season with salt and pepper.
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.
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.