Cauliflower In Pimiento Sauce
|Olive oil||2 Teaspoon|
|Yellow onion||1 Medium, sliced|
|Garlic||2 Clove (10 gm), minced|
|Sweet red peppers/Pimientos||2 Medium, cored, seeded, and cut into strips 1/4 inch wide|
|Low sodium chicken broth||3⁄4 Cup (12 tbs)|
|Cauliflower florets||4 Cup (64 tbs)|
|Minced parsley||1 Tablespoon|
Heat the olive oil in a heavy 10 inch skillet over moderately high heat for 1 minute.
Add the onion, garlic, and pimientos, and cook, uncovered, stirring frequently, until the pimientos are tender and the onion is golden about 12 minutes.
Add the chicken broth and cook 2 minutes longer.
In an electric blender or food processor, puree the skillet mixture in 2 batches by whirling each for 15 to 20 seconds.
Return the mixture to the skillet and keep warm over low heat.
Meanwhile, in a large saucepan, bring an inch of unsalted water to a boil; add the cauliflower and cook, covered, for 8 minutes or until just tender.
Drain and add to the skillet.
Toss the cauliflower with the pimiento sauce.
Sprinkle with the parsley.