I often use red peppers, but any pepper would be great, including some with heat. In the pic below, I used yellow and red, plus a guallilo I had hanging around. Make this your own.
I always make a humongous batch of this because everyone loves it so much. This usually involves 4 heads of cauliflower! It's perfect for company or family! So so so good, and very forgiving -- use whatever amounts and flavors you like. I've estimated seasonings here as this is definitely something you need to taste and reseason.
|Cauliflower Polenta with Sauteed Peppers|
Cauliflower Polenta with Sauteed Peppers
2 head cauliflower, cut into florets
salt and pepper
chicken or veggie broth
4 red peppers, cut into 1" dice
Heat the oven to 450. Spread the cauliflower on a sheet pan, and toss with fresh garlic (I use 3-4 cloves), a spritz of olive oil, salt and pepper. Roast for 20-25 minutes, stirring half way through. You want it to get brown and a little crispy. Be sure the cauli isn't crowded on the pan or it will steam. If you need to, and definitely if you are making a big batch, use 2 pans. Allow to cool.
While the cauli is roasting, you can saute up the peppers. Put a skillet over medium-high heat. Add a bit of olive oil, and then 1 tbsp garlic. Then add in the peppers and some salt and pepper. Cook, stirring frequently, until browned and soft. I like these to get a bit blistered and black, personally. Taste and reseason as needed.
Working in batches with the food processor, pulse the cauliflower to puree to desired consistency. Add in a few tbsp of broth as you pulse to moisten and ease the process, and add salt and pepper with each round. I like it to be mealy so that it has some texture (vs. a mashed style), so I go easy on the broth but heavy on the salt and pepper. Do this with all of the cauliflower and put into a large serving bowl.
Add in the peppers and stir to combine. Taste, of course, and add salt and pepper as needed.
Serve! This reheats beautifully and keeps for several days.