Wednesday, March 7, 2012

Roasted Cauliflower with Red Pepper Coulis

Now I know that name sounds fancy and complicated but it's really not.

I promise. 

When I first saw this recipe I thought, "what in the heck is coulis!"  I had never heard of it (which might say something about me but I trust some of you haven't heard it either) so I of course did the only natural thing.

I wikipedied it.  Because "wikipedied" is totally a real word!

Wikipedia says that coulis is, "is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples."

Sounds pretty cool right?

And the best part, it's not hard at all.  Plus I love being able to mix up my vegetables sometimes.  I kind of get tired of eating the same vegetables the same way.  This red pepper coulis is so mild that it was a perfect combination with the roasted cauliflower and we all loved it at our house.

Roasted Cauliflower with Red Pepper Coulis


Red pepper coulis:
2 red bell peppers
2 tbsp olive oil
1 tsp white wine vinegar
1 clove garlic, minced

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

1.  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.  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.

2.  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.

3.  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.   Enjoy!

Source:  Annie's Eats

2 comments:

Ruth said...

That sounds awesome. I am going to try that when I get the stuff.

Sonja @ practical-stewardship.com said...

Thanks for the inspiration of another way to prepare veggies!

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