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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
- 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
- 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.
- This recipe was entered in the contest for Your Best Cauliflower Recipe