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
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Ingredients
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olive oil
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1 teaspoon
Hungarian sweet or hot paprika
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1
clove garlic, peeled and chopped
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1
sweet onion, chopped
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1
sage leaf
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1 ounce
fresh lemon zest
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florets from 1 cauliflower head
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2-3 ounces
sliced fresh sweet red peppers
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kosher salt to taste
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fresh milled black pepper to taste
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1
shot dry vermouth
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1
shot vodka
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1 pound
small heirloom tomatoes
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2 ounces
fresh lemon juice
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1 ounce
capote capers
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2 ounces
black olives, pitted
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1/2 cup
cauliflower puree
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1/2 cup
roasted red pepper puree, skinless
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3 tablespoons
flat leaf parsley
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splash of cream
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creme fraiche or sour cream, optional garnish
Directions
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In a heated saute pan, add the paprika. Next stir in some oil. Add the chopped garlic, onion, sage leaf, and lemon zest.
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Add the cauliflower florets and fresh red peppers to the pan, stirring. Season with salt and pepper.
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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.
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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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