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In a heated saute pan, add the paprika. Next stir in some oil. Add the chopped garlic, onion, sage leaf, and lemon zest. Add the cauliflower florets and fresh red peppers to the pan, stirring. Season with salt and pepper. Add the vermouth and vodka. Next add the tomatoes and lemon juice. When the tomatoes are cooked, remove their skins. Add the capers, black olives, cauliflower and pepper puree. Simmer. Before serving add a splash of cream, but do not boil. Garnish with fresh herbs. Serve this as a soup with crusty bread or as sauce over cauliflower noodles, egg noodles or rice. Optional: garnish with creme fraiche or sour cream.
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Mildly fruity Basque chili — French finishing pepper