• Roasted Cauliflower with Red Pepper Sauce

    January 22, 2016

    One of my favorite yoga teachers opened an early January class with a proclamation that she doesn’t do New Year’s resolutions. My ears perked up. Ooh, a chance to ease my cognitive dissonance around this time of year when I vow to accomplish grand things, then get paralyzed by too many goals, desires, and limitations, both real and imagined? She simply makes daily resolutions. Today, I won’t eat sugar. Today I will practice yoga. Today, I will skip my nightly glass of wine. Sounds so deliciously do-able, doesn’t it? I am adopting it. Today’s resolution was to cook something new. I did it. Check! I feel victorious.

    I have been enjoying sauces as of late, responding to a craving to adorn my food. Over the holiday break, I experimented with  Beurre Blanc, a French butter sauce that is easy to make and smooth as silk. If it’s not a fatty embellishment, then a spicy sauce will do. A response to the January doldrums? Quite possibly. An antidote to the endless rain of this particular winter in the Northwest. Yes.

    I riffed off a sample that caught my eye at a New Seasons Market food demo. I spotted the roasted cauliflower first. I am big cauliflower fan – brain food! And roasting the big, white cruciferous vegetable turns it into something almost candy-like. It’s true. Try it. This is yet another fast and loose recipe, so taste it as you go along.

    Red Pepper Sauce

    Makes 1 cup

    Ingredients:

    1 14-oz. jar roasted red peppers (drained)
    1 cup Greek yogurt
    1-2 shallots
    1-2 cloves of garlic, roughly chopped
    1/2 -3/4 cup vegetable stock
    Hot and sweet pepper jam or Saambal Oelek
    Olive oil, sea salt and pepper

    1. Cut up cauliflower into bite-size florets. Spread on a cookie sheet and generously apply olive oil, slat and pepper. Stir, so all the florets are well coated. Bake in a 350º oven for about 15 minutes or until the edges of the florets are browned.
    2. While the cauliflower roasts, saute shallots and garlic in olive oil over medium heat until shallots soften and garlic releases its scent.
    3. Place peppers, yogurt, shallot-garlic mixture, and a dollop of jam in a food processor. Process and add stock to thin the sauce. Adjust seasonings as needed. Reheat sauce on stovetop.
    4. Spoon generously over cauliflower.

    Notes

    • Use leftover sauce for brown rice and vegetable bowls.
    • Make sure you use a jam and not a pepper jelly for the spicy kick. You can try an assortment of hot sauces. I loved the Hot and Sweet combination with the sweetness of the peppers. This jam is from Trader Joes!

     

    Red Pepper Sauce

    Red Pepper Sauce

    Vivid color and spicy!

    Vivid color and spicy!

    You're getting smarter!

    You’re getting smarter!

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