1 tsp (5 mL) paprika
1/2 tsp (2 mL) salt, divided
Pepper
1/2 tsp (2 mL) finely grated orange zest
1 tbsp (15 mL) orange juice
1 tbsp (15 mL) butter, melted
1 small head cauliflower, cut into about 1-1/2-inch (3.5 cm) florets
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) 5% or 10% cream
1 cup (250 mL) drained roasted red peppers, puréed
Preparation
Preheat oven to 400°F (200°C).
In a small bowl, combine paprika, 1/4 tsp (1 mL) each salt and pepper, orange juice and melted butter. Spread cauliflower on a large rimmed baking sheet; pour butter mixture over top and toss to evenly coat.
Roast, stirring twice, for about 25 min or until cauliflower is browned and tender.
Meanwhile, in a small saucepan, whisk together flour and remaining salt; gradually whisk in cream. Cook over medium heat,
whisking constantly, for about 5 min or until bubbling and thickened. Stir in roasted red pepper purée and orange zest;
season to taste with pepper.
Transfer cauliflower to a serving dish and drizzle with sauce.
Tips
For the roasted red peppers, you’ll need about 2 medium sweet red peppers, roasted and peeled, or one 370 mL jar, drained. If buying a jar of roasted peppers, be sure not to buy pickled ones as they are too acidic for this dish. Purée in a tall cup with an immersion blender or in a food processor or blender; you should have about 3/4 cup (175 mL) purée.
The cream sauce can be made ahead and refrigerated in an airtight container for up to 3 days. Reheat in a saucepan over medium-low heat, stirring often, for about 3 min or until hot and bubbling. The cauliflower is best if roasted just before serving.
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