I came across this delicious cauliflower recipe on FoodNetwork.com as I was looking for a new dish to try for a luncheon with a vegetarian friend. I added a slight twist and used ready made roasted peppers to make it even quicker.
You can use any spice seasoning that you have – on my most recent trip to Baltimore, I discovered McCormick’s new Jalapeño, Sriracha and also Chipotle seasonings which would work well.
2-4 tablespoons olive oil
1 medium head cauliflower, cut into florets (3-4 cups)
1/2 teaspoon salt and a few grindings of black pepper
4-5 cloves of garlic
1 red pepper, roasted, seeded and chopped or (Jar of roasted red peppers, drained )
1/2 teaspoon red chili flakes OR
1/2 – 1 teaspoon Mc Cormick Siracha seasoning or cayenne pepper
2 tablespoons greek yogurt ( or plain yogurt strained in a cheese cloth or paper coffee filter)
2 tablespoons dry breadcrumbs
1 tablespoon sesame seeds
3 tablespoons chopped cilantro
Preheat the oven to 400.
Mix the cauliflower with 2 tablespoon olive oil and salt and pepper, and spread on a baking sheet. Roast in the oven for 15 – 20 minutes, stirring half way .
Heat the remaining 1 tablespoon oil in a small saucepan, add the garlic cloves and saute for 1-2 minutes. Add the red pepper or (drained roasted red pepper )and the seasoning of your choice. Cool for a few minutes. Pour into a blender along with the yogurt and blend to smooth puree. Mix in 2 tablespoons chopped cilantro.
Before serving, toss the red pepper sauce with the cauliflower and simmer for 2 minutes. Add the breadcrumbs and sesame seeds, and heat through.
Garnish with remaining chopped cilantro.