These cauliflower stuffed bell peppers are not only yummy but they’re so colorful too! I always see Romanesque cauliflower (also known as Romenesco broccoli) at farmers markets, but I’ve never actually cooked with them! They’re so funny looking! Although I suppose that’s no excuse to not cook with them. 😉
COLORFUL CAULIFLOWER STUFFED BELL PEPPERS
• ½ head purple cauliflower, coarsely chopped
• ½ head green/Romanesque cauliflower, coarsely chopped
• 1 carrot, diced
• 1 zucchini or summer squash, diced
• ¼ cup chopped parsley
• 2 Tablespoons extra virgin olive oil
• Splash of lemon juice
• Pinch of sea salt and black pepper
• 3 bell peppers, halved longwise, seeds and core removed (type of bell pepper doesn’t matter, but we used 3 types to make it more colorful!)
• ½ cup tahini
• ½ cup spring or filtered water
• 1 clove garlic
• Juice of 1 lemon
• Pinch of sea salt & black pepper
1. Preheat oven to 350 degrees F.
2. To make stuffing: Place chopped cauliflower in food processor and process until it resembles rice. Transfer to a bowl and combine with remaining ingredients. Toss, taste and adjust seasoning if needed.
3. To stuff bell peppers: Place prepared bell pepper halves in an oven safe baking dish. Stuff each pepper with cauliflower stuffing. Bake in oven for 25-35 minutes, until bell peppers are tender.
4. To make tahini dressing: Place all ingredients in blender and blend until smooth. If too thick, add more water until you reach desired consistency.
5. Serve stuffed bell peppers warm and drizzle with tahini dressing.
Bell peppers: High in vitamins A (in the form of carotenoids), C and B6. Also a good source of folate, molybdenum, pantothenic acid, niacin and potassium.
Cauliflower: High in vitamins C, K and B6. Also high in folate and pantothenic acid, a good source of choline, omega-3 fatty acids, manganese, phosphorus and biotin.
Romanesque Cauliflower: High in vitamins C, A and K. Also high contains high amounts of folate, iron, manganese, carotene, zinc and omega-3 fatty acids.
Carrots: High in vitamin A, vitamin K, biotin, fiber and molybdenum.
Tahini: High in vitamin E, phosphorus, lecithin, magnesium, potassium and iron. Also a good source of methionine and calcium.
Recipe Giovanna Garcia (A Purified Life)
Words, photography & video Micaela Hoo (Drifter & the Gypsy)
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