Red pepper coulis
6 red bell peppers, roasted and washed of any char
1/3 cup sherry
½ cup olive oil
1 tablespoon paprika (Spanish, if you have it)
Salt and pepper
1. Break down the peppers in a blender with the paprika.
2. Add the sherry. Have the blender going while you slowly add the olive oil. This method ensures that the sauce is properly emusified and will not break over time.
3. Season to taste with salt and pepper.
1 quart heavy cream
3.5 oz Manchego cheese
1. Place the cream in a small sauce pot and slowly bring up in temperature. Do not bring to boil; rather, slowly heat it up until little bubbles form around the edges.
2. Once there is a light skin forming upon the cream, pour into the blender. Add the cheese and blend until incorporated. Be aware that pouring hot liquids into a blender is dangerous. Have a towel over the blender top and be ready for it to jump back at you.
3. Once incorporated, pour into another vessel to cool in the refrigerator.
1 head of cauliflower
Chopped parsley for garnish
Basque pepper or other spice mixture of choice
1. Preheat oven to 420 degrees. Break down the cauliflower into bite size pieces on a baking sheet and lightly drizzle with olive oil. I infuse our oil with Basque pepper, but you can simply dust spices that you wish to flavor your cauliflower.
2. Once your oven is ready, place cauliflower into oven and cook for 20-25 minutes. The manner in which you cut the cauliflower will influence how long to roast. If you prefer a lighter roast, adjust the time.
3. Plate the cauliflower. I like to drizzle the Manchego cream onto the plate, place the cauliflower on the cream, and build upwards. Drizzle the red pepper coulis over the roasted cauliflower. Garnish with toasted pepitas and a little bit of finely chopped parsley for color.