Cauliflower And Roasted Red Pepper Chowder Recipes

CAULIFLOWER AND ROASTED-RED PEPPER CHOWDER

Steps:

• Melt margarine in a Dutch oven over medium heat. Add onions and celery; cook 5 minutes, stirring occasionally. Add broth and water; bring to a boil. Add cauliflower and potato; return to a boil. Reduce heat and simmer until potato is tender, about 20 minutes. Stir in milk and roasted peppers and heat about 2 minutes more.
• Place soup in a blender or food processor; puree until smooth. (Note: Depending upon the size of your blender, you may need to puree the soup in batches.)
• Return soup to Dutch oven; add basil and bring to a boil stirring constantly. Yields about 2 cups per serving.
• Flavor Booster: Bring out the smoky taste of roasted sweet peppers with a hint of smoked paprika, available in better spice stores. Add 1/4 teaspoon paprika with the onion and celery.

ROASTED CAULIFLOWER & RED PEPPER SOUP

Steps:

• Preheat broiler. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400°., Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers., In a 6-qt. stockpot, heat remaining oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened., Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or milk if necessary.

ROASTED CAULIFLOWER WITH GARLIC & RED PEPPERS

Steps:

• Line a cookie sheet with Aluminum foil.
• Set the oven at 450.
• Cut Cauliflower into bite sized pieces.
• Cut garlic into chunks (don't mince it or it will burn).
• Cut red pepper into 1" squares.
• Put all the vegetables on cookie sheet.
• Sprinkle with spices, drizzle with oil. Use your hands to make sure all is coated lightly with oil.
• Bake for 20 min turn once at halftime.

CAULIFLOWER CHOWDER

Steps:

• Melt margarine over medium heat in a Dutch oven. Add celery and onion and cook, stirring occasionally, for 5 minutes.
• Pour vegetable broth and water into the Dutch oven and bring to a boil. Add cauliflower and potato; return to a boil. Reduce heat to low and let simmer until potato is tender, about 20 minutes.
• Stir red peppers and evaporated milk into the simmering mixture and heat for 2 minutes more. Pour soup carefully into an electric blender or food processor and puree until smooth. Return soup to the Dutch oven and bring to a slow boil, stirring constantly, until thoroughly heated, about 5 minutes more.

ROASTED PEPPERS AND CAULIFLOWER

Steps:

• Place the cauliflower, red peppers and onions in a shallow roasting pan. Add the oil, salt and pepper; toss to coat. Roast, uncovered, at 425° for 20 minutes. , Stir; roast 10 minutes longer or until vegetables are tender and lightly browned. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley.

ROASTED RED PEPPERS AND CAULIFLOWER WITH CAPER VINAIGRETTE

Steps:

• Toss cauliflower with 1/4 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then divide between two 4-sided sheet pans. Roast cauliflower, turning it and switching position of pans halfway through, until just tender and browned in spots, about 20 minutes total.
• While cauliflower roasts, whisk together lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large serving bowl, then add remaining 1/2 cup oil in a slow stream, whisking. Finely chop about 1 tablespoon capers, then whisk chopped and whole capers into vinaigrette. Add warm cauliflower and peppers and toss to coat. Serve at room temperature.