Cauliflower with Roasted Red Pepper
Ready in no time, here's a delicious and nutritious way to serve cauliflower. The red pepper puree calls for 2 tablespoons of soft tofu. If you're not vegan and don't have tofu on hand, you can use half and half with equally delicious results. Also, the addition of breadcrumbs at the end are optional.
- 4 Tablespoons olive oil, divided
- ½ large head or 1 small head cauliflower, cut into florets
- Salt and fresh ground pepper
- 3 cloves garlic, chopped
- 1 roasted red pepper, seeded and chopped
- 2 Tablespoons soft, silken tofu
- ½ teaspoon crushed red pepper flakes, plus additional for garnish
- Juice from one lime
- 2 tablespoons breadcrumbs, Optional
Heat 3 Tablespoons the olive oil in a large skillet over medium heat. Add cauliflower florets and season with salt and pepper. Cook until the cauliflower begins to brown and soften, about 12 minutes, stirring every few minutes.
While the cauliflower is cooking, heat the remaining 1 Tablespoon olive oil in a medium skillet over medium-low heat. Add 3 chopped cloves garlic and sauté until softened, 1 minute.
Add the roasted red pepper and sauté for another few minutes, until heated through.
Transfer to a food processor, blender or mini-chopper and blend. Add 2 Tablespoons tofu and some salt and pepper and puree until smooth.
Add the puree and ½ teaspoon red pepper flakes to the cauliflower and cook for 1 minute.
Squeeze one lime over the top of the cauliflower and sprinkle with additional red pepper flakes, if desired.
The cauliflower is ready to serve at this point.
Serving: 1g | Calories: 155kcal | Carbohydrates: 2g | Protein: 1g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 155mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 220IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 0.2mg