A cream cauliflower and red pepper duet

Dscn3561

Course Soups and Stews

Ingredients in this Recipe

1 clove garlic, peeled and chopped
1 ounce capote capers
1 ounce fresh lemon zest
1 pound small heirloom tomatoes
1 sage leaf
1 shot dry vermouth
1 shot vodka
1 sweet onion, chopped
1 teaspoon Hungarian sweet or hot paprika
2 ounces black olives, pitted
2 ounces fresh lemon juice
3 tablespoons flat leaf parsley
creme fraiche or sour cream, optional garnish
florets from 1 cauliflower head
fresh milled black pepper to taste
kosher salt to taste
olive oil
splash of cream

Recipe Preparation

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