Well, after the excesses of Christmas always come in handy some vegetables. And see that it is sometimes difficult to think about how to prepare them to be rich if we get out of the typical fried garlic, oil, and at most a bit of tomato or pepper. Whenever I leaf through cookbooks find a thousand and one ways to prepare meat or fish but vegetables, appear to resist. So I want to share with you this simple way to enjoy cauliflower with a rich saborcito different.
INGREDIENTS Cauliflower
1, 2 biggie potatoes, 1 onion, 6-8 canned piquillo peppers, a splash of cream, salt, pepper, extra virgin olive oil and Emmental cheese gratin
The development is simple. While the cauliflower begin cleaning. For that the game in clusters and with the help of a knife removed the central trunk that is too hard. We spent the pieces under the tap to let good camaraderie and dry them with paper towels. Then peel the potatoes and cut them into pieces of irregular shape rather small, because we want to stay very cuddly, even disintegrate. I always make cauliflower soil in the pot because it is faster and the result is just as good. To do this I put the basket and over the cauliflower florets. Over them the chopped potatoes. Add some water in the background, like 3 or 4 fingers. No need too. Close the pot and bring to high pressure. In my pot with 6 minutes is enough but yours will have to try. It is important to remember that for this preparation we do not want the cauliflower is al dente but something more done.
While doing the vegetable peel onion and cut into strips. Put some oil in a pan and incorporate the vegetables to take color. We leave it to medium-high heat for 15 minutes. When we add the peppers list boat that you previously cut into strips. Season and also added a teaspoon of sugar (to counteract the acidity of the peppers). We left a minute to fire and then we added a splash of cream and let another minute. If you are on a diet you can substitute the cream for a little broth from cooking the vegetables and a pair of low-fat cheeses. Grind our mezlca.
When the vegetables are ready open the pot (after the lower the pressure, of course). In a large pot add some oil and saying a couple of sliced \u200b\u200bgarlic. When they start to brown incorporate cauliflower and potatoes. Mix well helping a wooden spoon. No matter if you break the vegetables or potatoes. In fact if you break down a little better. Then pour over them our sauce of onion, pepper and cream do not have to be very light. Again mix well and pass the container that we will use for grilling. Sprinkle with grated cheese and baked until crispy crust formation.
SUGGESTIONS. - I told you that if you are on a diet you can substitute cream for some broth from cooking the vegetables and one or two cheeses. If you like to make the dish more forceful you can also add some flaked tuna or bacon, sliced \u200b\u200bsausage or minced meat or something. I'm sure that you happen to you a thousand ideas. Implement them, you will like.
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