Cauliflower Cacciatore
A main — mini sweet peppers and yellow onion carry it.
contains dairycontains alcohol
Ingredients
US
Metric
- 1 head of cauliflower
- 1lb mini sweet peppers
- 1 yellow onion, diced
- 5oz mild goat cheese (we like Chavrie brand)
- 5oz sour cream
- jar of cacciatore sauce (we like Cookwell & Company)
- 1 cup red wine
- croutons (we make our own)
- fresh cilantro
Make it lactose-friendly
- 5oz mild goat cheese (we like Chavrie brand) → lactose-free or aged hard cheese (naturally lower lactose)
- 5oz sour cream → lactose-free sour cream or coconut yogurt
Steps
- Start by pickling half your peppers. Chop all your peppers, put half in a jar, cover with vinegar (and whatever you like, spices, garlic, hot sauce). We're only looking for a quick pickle here, so do this, shake it up, and get back to the rest of the recipe.
- Next, start roasting the cauliflower, around 350°, to your desired level of doneness. Keep it firm and you can call it a "cauliflower steak", cook it down hard and it'll eat more like a mash. If you're making your own croutons, add some bread cubes tossed in oil/salt/pepper around the roasting pan.
- While the cauliflower roasts, stir the goat cheese and sour cream together (and whatever you like, spices, garlic, hot sauce). If it's too thick, thin it out with a bit of olive oil.
- Cook the onion and remaining peppers (non-pickled!) in a high heat pan with some olive oil. When softened, add your jar of cacciatore sauce and a cup of red wine. Stir and bring to a simmer, let it go until it gets a bit thicker.
- To assemble, plate a large dollop of our cream cheese spread, place half a cauliflower head on top, cover with a scoop of cacciatore sauce, top with croutons, cilantro, and our pickled peppers.
Nutrition (estimated, per serving)
| Calories | 385 |
|---|---|
| Protein | 17.3 g |
| Fat | 15.4 g |
| Carbs | 59.1 g |
| Fiber | 22.4 g |
| Sodium | 230 mg |