Cauliflower With Pimiento Sauce Recipes

PIMENTO SAUCE

Pimento Sauce image

Provided by Food Network

Time 1h15m

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
5 shallots, finely sliced
1/2 cup mushrooms, sliced
1 teaspoon pureed garlic
1 teaspoon tomato paste
3/4 cup dry white wine
5 cups brown lamb stock, or canned beef broth
3 tablespoons pimento or roasted red pepper pureed in blender (with stock if necessary)
1 tablespoon unsalted butter, cold
Salt and freshly ground black pepper

Steps:

Heat oil in a medium saucepan over moderate heat. Cook shallots and mushrooms until golden. Add garlic and tomato paste and saute. Add wine, turn heat to high, and reduce by half. Add brown stock and reduce again by a quarter. Whisk in pimento puree. Break butter into small pieces and whisk into sauce until smooth. Adjust seasonings and strain through a fine sieve. Serve warm with lamb.

CAULIFLOWER WITH PIMIENTO SAUCE

Cauliflower With Pimiento Sauce image

Make and share this Cauliflower With Pimiento Sauce recipe from Food.com.

Provided by Pam-I-Am

Categories Cauliflower

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 head cauliflower
2 tablespoons butter
2 tablespoons flour
1 1/2 cups 1% low-fat milk
3/4 cup cheddar cheese, shredded
1/3 cup pimiento, diced
2 tablespoons parmesan cheese, grated
1 teaspoon dried onion flakes
1/2 teaspoon salt

Steps:

Wash cauliflower; remove leaves and cut out base and cut into large floweretts. Cook, covered in a small amount of boiling water, about 10 minutes or until tender; drain.
Place cauliflower on a serving plate and keep warm.
Melt butter in a saucepan over low heat; add flour, stirring until smooth. Gradually add milk; cook over medium heat, stirring constantly until thickened.
Add pimento, onion, cheeses and salt, stir until the cheeses melt. Pour cheese mixture over the cauliflower and serve.

Nutrition Facts : Calories 157.8, Fat 9.7, SaturatedFat 6.1, Cholesterol 29.5, Sodium 389.9, Carbohydrate 10.5, Fiber 2.5, Sugar 5.6, Protein 8.4

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