Cauliflower With Tomatillo And Sweet Pepper Salsa Recipes

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CAULIFLOWER STEAKS WITH ROASTED RED PEPPER & OLIVE SALSA



Cauliflower steaks with roasted red pepper & olive salsa image

Unlock the flavours of cauliflower with a red pepper, olive and caper salsa, topped with almonds. Healthy and vegan, it makes a tasty light lunch or supper

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Starter, Supper

Time 35m

Number Of Ingredients 9

1 cauliflower
½ tsp smoked paprika
2 tbsp olive oil
1 roasted red pepper
4 black olives, pitted
small handful parsley
1 tsp capers
½ tbsp red wine vinegar
2 tbsp toasted flaked almonds

Steps:

  • Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks - use the middle part as it's larger, and save the rest for another time. Rub the paprika and ½ tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.
  • Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.

Nutrition Facts : Calories 277 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium

GREEN PEPPER AND TOMATILLO SALSA



Green Pepper and Tomatillo Salsa image

This will add zing to any Mexican dish. Pour it on your refried beans.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 cups

Number Of Ingredients 9

2 fresh green jalapeno peppers, or 1 small poblano pepper
1 pound tomatillos husks, removed
2 cloves garlic, minced
1 cup fresh cilantro leaves and stems, plus 12 leaves, for garnish
1/4 cup freshly squeezed lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 fresh green serrano chiles, seeded and deveined
1/2 ripe small avocado

Steps:

  • Roast jalapenos over gas flame or under broiler, until blackened, turning as needed. Transfer to small bowl, cover tightly with plastic, and let steam until cool enough to handle, about 15 minutes. Peel, seed, and remove stems from peppers. Reserve any liquid that has collected in bowl. Cut peppers lengthwise into 1/8-inch-thick strips. Set aside.
  • Set aside one tomatillo; blanch the rest in boiling, salted water, 3 minutes. Drain; place under cold running water to stop cooking.
  • Transfer half the tomatillos to blender. Add garlic, 1 cup cilantro leaves and stems, lime juice, salt, and pepper. Blend until smooth. Add remaining tomatillos, and blend until smooth. Transfer to a medium bowl.
  • Cut serranos into 1/8-inch dice. Stir into tomatillo mixture with 6 cilantro leaves, reserved pepper strips, and any collected juice.
  • To serve, cut reserved tomatillo into 1/4-inch-thick slices. Grill on greased grill pan or in skillet. Arrange slices over salsa. Slice avocado thinly. Sprinkle salsa with remaining 6 cilantro leaves, and top with avocado.

TOMATILLO SALSA WITH SERRANOS



Tomatillo Salsa with Serranos image

This is a spicy yet balanced salsa for green sauce lovers.

Provided by Rhoda Boone

Categories     Cinco de Mayo     Tomatillo     Cilantro     Chile Pepper     Sauce Secrets

Yield Makes 2 Cups

Number Of Ingredients 10

1 pound tomatillos, husked and rinsed
3 garlic cloves
1 to 2 serrano chiles (depending on heat), stemmed and seeded
1 tablespoon lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon (or more) kosher salt
1/4 teaspoon teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 (packed) tablespoons cilantro leaves
2 tablespoons roughly chopped yellow onion, rinsed in cool water, drained

Steps:

  • Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.
  • Add tomatillos, garlic, chiles, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky. Add cilantro and onion and lightly pulse to combine. Texture should remain slightly chunky. Season with salt if necessary.
  • Do Ahead
  • Salsa can be made 5 days ahead. Chill in a resealable container.

CAULIFLOWER WITH TOMATILLO AND SWEET PEPPER SALSA



Cauliflower with Tomatillo and Sweet Pepper Salsa image

Number Of Ingredients 4

Mild Tomatillo and Sweet Pepper Sauce
1 1/2 pounds cauliflower (1 medium), cut into florets
1 tablespoon olive oil or unsalted butter
1/2 teaspoon salt, or to taste

Steps:

  • Prepare the salsa and reserve in a bowl. Cook the cauliflower in a large pan of boiling water until barely tender, 3 to 4 minutes. Drain and return to the pan. Add the olive oil and the salt. Mix gently. Serve the cauliflower hot or at room temperature with the sauce spooned on the top.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CAULIFLOWER WITH TOMATILLO AND SWEET PEPPER SALSA



Cauliflower with Tomatillo and Sweet Pepper Salsa image

Number Of Ingredients 4

Mild Tomatillo and Sweet Pepper Sauce
1 1/2 pounds cauliflower (1 medium), cut into florets
1 tablespoon olive oil or unsalted butter
1/2 teaspoon salt, or to taste

Steps:

  • Prepare the salsa and reserve in a bowl. Cook the cauliflower in a large pan of boiling water until barely tender, 3 to 4 minutes. Drain and return to the pan. Add the olive oil and the salt. Mix gently. Serve the cauliflower hot or at room temperature with the sauce spooned on the top.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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