Dairy Farmers of Canada

Roasted Cauliflower with Red Bell Pepper Cream

Roasting cauliflower gives it a deeper flavour and a tender-crisp texture. Add this easy cream sauce fragrant with roasted red bell peppers and you’ve got a whole new take on a favourite fall side dish.

  • Prep: 15 min
  • Cooking: 25 min
Yields 8 servings
roasted cauliflower with red bell pepper cream

Ingredients

  • 1 tsp (5 mL) paprika
  • Salt and pepper to taste
  • 1/2 tsp (2 mL) finely grated orange zest
  • 1 tbsp (15 mL) orange juice
  • 1 tbsp (15 mL) butter melted
  • 1 small head cauliflower cut into about 1-1/2-inch (3 1/2 cm) florets
  • 1 tbsp (15 mL) all-purpose flour
  • 1 cup (250 mL) 5 % cream or 10 % cream
  • 1 cup (250 mL) roasted red bell peppers drained and puréed
Placeholder alt

READY FOR REWARDS?

Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.

SUBSCRIBE

Preparation

Preheat oven to 400 °F (200 °C).

In a small bowl, combine paprika, a pinch of salt and pepper, orange juice and melted butter. Spread cauliflower on a large rimmed baking sheet; pour butter mixture over top and toss to evenly coat.

Roast, stirring twice, for about 25 min or until cauliflower is browned and tender.

Meanwhile, in a small saucepan, whisk together flour. Add a pinch of salt. Gradually whisk in cream. Cook over medium heat, whisking constantly, for about 5 min or until bubbling and thickened. Stir in roasted red bell pepper purée and orange zest; season to taste with pepper.

Transfer cauliflower to a serving dish and drizzle with sauce.

Tips

For the roasted red bell peppers, you’ll need about 2 medium red bell peppers, roasted and peeled, or one 370 mL jar, drained. If buying a jar of roasted bell peppers, be sure not to buy pickled ones as they are too acidic for this dish. Purée in a tall cup with an immersion blender or in a food processor or blender; you should have about 3/4 cup (180 mL) purée.

The cream sauce can be made ahead and refrigerated in an airtight container for up to 3 days. Reheat in a saucepan over medium-low heat, stirring often, for about 3 min or until hot and bubbling. The cauliflower is best if roasted just before serving.

Learn more about

Nutritional information

Per serving
Energy: 83 Calories
Protein: 2 g
Carbohydrate: 5 g
Fat: 7 g
Fibre: 1 g
Sodium: 142 mg

Top 5 Nutrients

(% DV*)
Calcium: 4 % / 42 mg
Folate: 10 %
Vitamin A: 7 %
Vitamin B6: 7 %
Vitamin C: 65 %