ingredients
serves 4
2 teaspoons olive oil
1 medium onion, peeled and thinly sliced
2 cloves garlic, peeled and crushed
2 medium red peppers, de-seeded and sliced into thick strips
3/4 cup chicken or vegetable stock
1 pound cauliflower florets
1 level tablespoon chopped fresh parsley
method
1. Heat the oil in a heavy-based saucepan and cook the onion, garlic and peppers in it over a moderately high heat, stirring frequently for 10 minutes, or until the peppers become tender and the onion golden brown. Pour in the stock, bring the mixture to the boil and cook for 2 minutes more.
2. Let the pepper mixture cool slightly, then pour it into a food processor and blend for 15 - 20 seconds to make a smooth puree. Return it to the pan and leave to simmer.
3. Steam the cauliflower for about 6 minutes, until just becoming tender, then mix it gently into the red pepper sauce. Turn the cauliflower and sauce into a warmed serving dish, sprinkle with the parsley and serve.
