Recipe of the Day ...

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Roasted Cauliflower with Red Pepper Coulis


Red pepper coulis:
2 red bell peppers (I try to use organic produce)
2 tbsp olive oil
1 tsp white wine vinegar
1 clove garlic, minced


Cauliflower:
1 head organic cauliflower, cut into florets
Olive oil
Sea salt
Freshly ground black pepper


First - To make the red pepper coulis, preheat the oven to 475˚ F. Line a baking pan with foil and place the whole bell peppers on the baking sheet. Roast until the skin is browned and bubbling, about 15-20 minutes, turning at least a few times during cooking to brown all sides.


Then - Once the peppers are evenly browned, remove them to a plate or bowl and cover with foil (I reused the foil from the baking pan). Let stand about 15 minutes. Reduce the oven temperature to 450˚ F.


 Next - Remove the peppers from the plate and transfer to a cutting board. (If they are too hot to handle, let them cool for a few minutes.) Peel the skin from the outside of the peppers and discard – it should come away easily thanks to the roast/rest technique. Seed and coarsely chop the peppers. Place the roasted peppers in the bowl of a food processor along with the olive oil, vinegar, and garlic. Process until totally smooth.


Finally -  Place the cauliflower pieces on a baking sheet in an even layer. Drizzle lightly with olive oil, season with salt and pepper, and toss gently. Roast, stirring occasionally, until crisp-tender and lightly browned, about 12-15 minutes. Serve immediately with the red pepper coulis.


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