Friday, February 20, 2015

Cauliflower with Roasted Red Pepper Sauce

Cauliflower is almost a staple in our house so I love discovering new ways to jazz it up.  I prefer to use jarred roasted red peppers but you can easily roast a red pepper over your stovetop.  Just hold over the flame with tongs and rotate as each side turns brown.

The Best Cauliflower Ever
Recipe by Daphne Brogdon – Food Network

4            tablespoons olive oil
1/2         large head or 1 small head cauliflower, but into florets
              salt and pepper
3            cloves garlic, chopped
1            roasted red pepper, seeded and chopped (I bought jarred from Trader Joe’s)
2            tablespoons soft tofu
1/2         teaspoon crushed red pepper flakes
2            tablespoons breadcrumbs
1            tablespoon sesame seeds

Heat 3 tablespoons of the olive oil in a large skillet over medium heat.   Add the cauliflower florets and season with salt and pepper.  Cook until the cauliflower begins to brown and soften, about 12 minutes, stirring every few minutes.

While the cauliflower is cooing, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-low heat.  Add the garlic and sauté until softened, 1 minute.  Add the roasted red pepper and sauté for another few minutes, until heated through.  Transfer to a blender or food processor.  Add the tofu and some salt and pepper and puree until smooth.

Add the puree and the red pepper flakes to the cauliflower and cook for 1 minute.  Stir in the breadcrumbs and sesame seeds and cook another minute.  Transfer the cauliflower to a serving dish and serve.

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