Cauliflower In Pimiento Sauce Recipe
Cauliflower in pimiento sauce is a peppy vegetable recipe. Flavored with garlic and cooked in broth, the cauliflower in pimiento sauce is prepared with added onions. Tossed and served with minced parsley on top, it is savory yet simple.
Ingredients
2 teaspoons olive oil
1 medium size yellow onion, sliced thin
2 cloves garlic, minced
2 medium size fresh pimientos or sweet red peppers, cored, seeded, and cut into strips 1/4 inch wide
3/4 cup low sodium chicken broth
4 cups cauliflower florets
1 tablespoon minced parsley
Directions
Heat the olive oil in a heavy 10 inch skillet over moderately high heat for 1 minute.
Add the onion, garlic, and pimientos, and cook, uncovered, stirring frequently, until the pimientos are tender and the onion is golden about 12 minutes.
Add the chicken broth and cook 2 minutes longer.
In an electric blender or food processor, puree the skillet mixture in 2 batches by whirling each for 15 to 20 seconds.
Return the mixture to the skillet and keep warm over low heat.
Meanwhile, in a large saucepan, bring an inch of unsalted water to a boil; add the cauliflower and cook, covered, for 8 minutes or until just tender.
Drain and add to the skillet.
Toss the cauliflower with the pimiento sauce.
Sprinkle with the parsley.
Add the onion, garlic, and pimientos, and cook, uncovered, stirring frequently, until the pimientos are tender and the onion is golden about 12 minutes.
Add the chicken broth and cook 2 minutes longer.
In an electric blender or food processor, puree the skillet mixture in 2 batches by whirling each for 15 to 20 seconds.
Return the mixture to the skillet and keep warm over low heat.
Meanwhile, in a large saucepan, bring an inch of unsalted water to a boil; add the cauliflower and cook, covered, for 8 minutes or until just tender.
Drain and add to the skillet.
Toss the cauliflower with the pimiento sauce.
Sprinkle with the parsley.
