Roasted Cauliflower and Green
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1 ½ lbs. cauliflower florets 2 T. olive oil |
Toss cauliflower and olive oil together on rimmed baking sheet. Roast in preheated 400 degree F. oven for 15 minutes. Stir well. Roast another 15 minutes until vegetables begin to brown and soften. |
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2 T. olive oil 1 large onion, coarsely chopped 1 large carrot, coarsely chopped 1 celery stalk, coarsely chopped 2 T. tomato paste 1 c. dry white wine ½ c. brandy 8 c. water 8 sprigs of parsley 1 bay leaf 8 chicken bouillon cubes |
In medium stockpot, heat the olive oil. Add the onion, carrot, and celery, and cook, stirring, until softened, about 5 – 7 minutes. Add the tomato paste and cook for 5 minutes more. Add the wine and brandy and cook until reduced to a glaze. Add the water, parsley, bay leaf, and bouillon cubes and bring to boil. Reduce the heat and simmer for 40 minutes. Strain the stock. (Note: the stock can be prepared in advance and frozen.) |
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2 poblano peppers |
Roast peppers until skin is blistered and charred. Place in sealed plastic bag for 15 minutes, then peel, seed and dice into ¼" cubes. |
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Salt and white pepper ½ c. low-fat sour cream |
Add roasted cauliflower to the stock, season to taste with salt and pepper and bring to a boil. Reduce heat and cook for 20 minutes. Working in batches, process in blender until smooth. Return to pot, add sour cream and poblano pieces and rewarm. Ladle into serving bowls and garnish with blue corn tortilla chips, goat cheese, tomatillo relish and chipotle mayonnaise. |
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Chipotle Mayonnaise 2 chipotle chiles, coarsely chopped 1 small shallot, coarsely chopped 1/3 c. white wine vinegar 1 tsp. sage Salt and freshly ground pepper ½ c. olive oil 1 T. honey OR 2 T. blended chipotle in adobo sauce 1 tsp. chopped shallot 1 c. low fat mayonnaise ½ tsp. sage 1 T. honey Salt and freshly ground pepper |
Combine the peppers, shallot, vinegar, sage and salt and pepper in a blender, and blend until smooth. With the motor running, slowly add the olive oil until dressing has emulsified. Transfer to a bowl, add the honey, and adjust seasoning. Place all ingredients in food processor and process until smooth. |
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Tomatillo Relish 1 lb. tomatillos, husked, washed and chopped 1 lb. Roma tomatoes, cored, seeded and chopped 1 large onion, chopped ½ c. olive oil 1/3 c. white vinegar 1 bunch of cilantro, leaves only, chopped ¼ c. sugar 6 garlic cloves, minced 1 jalapeño chile,
stemmed, seeded and diced 1 red bell
pepper, cored, seeded and chopped 2 tsp. sea salt,
or to taste 1 tsp. freshly ground
pepper, or to taste |
Combine all
ingredients in a pot. Cover and simmer about 1 hour. Set aside and cool to
room temperature. Tomatillo relish can be stored in the refrigerator up to a
week. |