Wednesday, March 21, 2012

Cauliflower with creamy bell pepper and pesto sauce

Cauliflower with creamy pepper and pesto sauce / Lillkapsas paprika-pestokastmega 
Cauliflower with creamy pepper and pesto sauce
(Lillkapsas paprika-pestokastmega)
Adapted from the Swedish Arla site.

1 red bell pepper
1 large cauliflower (about 600 g)
1 to 2 Tbsp butter
200 ml double/thick cream
3 to 4 Tbsp basil pesto
salt, to taste

Cut the cauliflower into small florets. Blanch in a lightly salted water for 3-4 minutes, until al dente.
Meanwhile, deseed and chop the pepper. Heat some butter in a small frying pan, add the bell pepper and sauté gently until softened. Add the cream and pesto, stir until combined. Simmer for a few minutes, until lightly thickened, then season to taste with salt, if necessary.
Drain the cauliflower thoroughly. Place into a serving bowl, spoon the red bell pepper and pesto sauce on top.
Serve hot or at room temperature.

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