Roasted Cauliflower with Red Bell Pepper Cream

Name: Roasted Cauliflower with Red Bell Pepper Cream
Yield: 8 servings
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

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

READY FOR REWARDS?

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.