Wednesday, March 21, 2012
Cauliflower with creamy bell pepper and pesto sauce
I LOVE cauliflower and one of my favourite ways of eating it is simply boiled and dabbed with some melted butter. However, that only works with young cauliflowers in late summer. The older the cauliflower, the harsher the cruciferous flavour, and you'll need a gutsy and strong-flavoured sauce to dress the cauliflower. Here's a recent - and very excellent find.
You can serve it as a side dish (enough for four), or as a main dish with some crusty bread (enough for two)
Cauliflower with creamy pepper and pesto sauce
Adapted from the Swedish Arla site.
1 red bell pepper
1 large cauliflower (about 600 g)
1 to 2 Tbsp butter
200 ml double/thick cream
3 to 4 Tbsp basil pesto
salt, to taste
Cut the cauliflower into small florets. Blanch in a lightly salted water for 3-4 minutes, until al dente.
Meanwhile, deseed and chop the pepper. Heat some butter in a small frying pan, add the bell pepper and sauté gently until softened. Add the cream and pesto, stir until combined. Simmer for a few minutes, until lightly thickened, then season to taste with salt, if necessary.
Drain the cauliflower thoroughly. Place into a serving bowl, spoon the red bell pepper and pesto sauce on top.
Serve hot or at room temperature.
MORE DELICIOUS CAULIFLOWER RECIPES:
Cauliflower cheese with mustard
Cauliflower and mince gratin with cheese and dill
Cauliflower with crispy breadcrumbs
2 recipes: spicy cauliflower with tomatoes AND sautéed cauliflower with sage and boiled eggs