ROASTED PEPPERS AND CAULIFLOWER
Caramelization really enhances the flavors in this easy side dish. The seasoned, roasted peppers and cauliflower are just right with nearly any main course. -Cheryl Wilt, Eglon, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the cauliflower, red peppers and onions in a shallow roasting pan. Add the oil, salt and pepper; toss to coat. Roast, uncovered, at 425° for 20 minutes. , Stir; roast 10 minutes longer or until vegetables are tender and lightly browned. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley.
Nutrition Facts : Calories 88 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 243mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic exchanges
CAULIFLOWER AND ROASTED RED BELL PEPPER SOUP
I had bought red bell peppers and cauliflower on sale, and wanted to use them before they died. I searched around on the internet, and made this recipe up using ingredients I had in my kitchen. It was delicious, hearty, and healthy.
Provided by batya
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Turn on broiler.
- flatten out the bell pepper halves and arrange them on a baking sheet.
- Sprinkle a few garlic cloves around in between on the baking sheet, leaving the cloves in the outer rapper
- very lightly drizzle a tiny bit of olive oil over the peppers and garlic, and rub around a bit with your hands.
- broil the peppers and garlic on High for about 10-15 minutes, until the pepper skin is black and bubbly.
- In the meantime, heat about 1 Tbl of olive oil and add the onion. after about a minute, add the cayenne.
- cook until onions soft, about 3-5 minutes.
- add chopped cauliflower to the pot of onions, and mix around.
- add entire box of imagine broth (or 1qt of whatever you are using).
- bring to boil and then simmer for 20 minutes.
- take the peppers and garlic out of the oven.
- peel the peppers after they cool, and slip the garlic out of the skin.
- chop up the peppers in small to medium pieces. unless you blend it at the end, these wont get much smaller in the soup.
- add to the pot and simmer for about 10-20 minues more.
- Mix everything well, mashing up the cauliflower.
- You can puree this, but I didn't have a cuisinart or pureer, so i just ate it as is. Add crushed black pepper and salt if needed.
- you can also add a squirt of lemon and olive oil before serving.
Nutrition Facts : Calories 102.5, Fat 3.8, SaturatedFat 0.6, Sodium 46.2, Carbohydrate 16.2, Fiber 5.6, Sugar 7.8, Protein 4.1
ROASTED RED PEPPERS SOUP
If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).
Nutrition Facts : Calories 135 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 753mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
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