Monday, January 14, 2019

RECIPE: Cauliflower and Red Pepper Puree

This recipe is from the September 1990 issue of Food and Wine Magazine.  I've been making it for years and it gets rave reviews every time I serve it.  I don't have the original recipe any more so this is my hacked version.

Cauliflower and Roasted Red Pepper 
Serves 6

4 large shallots or 1 head garlic, unpeeled
2 T. roasted red bell pepper
6 c. cauliflower (about 2 pounds)
2 T. butter
1/4 t. cayenne (or to taste)
1 t. himalayan pink salt

Cut 1/4 inch off the tops of the shallots, drizzle with the EVOO, wrap in parchment and then foil, and bake at 400 for 45 minutes.  (If you don't want to bother with this, peel the garlic, cut it in half, and toss it into the steamer with the cauliflower.)

Steam the cauliflower until tender and then drain well.  If it's very wet, you can drain the water from the pan and toss the cauliflower over med-low heat to evaporate some of the moisture.

Puree everything in a food processor or blender, adjust seasoning, and transfer to a heated dish.  Serve immediately.

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