I am of the mind that often you can tell more about the quality of a restaurant by the side dishes than the main course.  A main course is obviously going to be the the focus the majority of the time, but if a restaurant puts as much care and finesse into their sides as they do the entrees, it’s likely someplace I’ll want to return.  If you follow me on Facebook, you’ve heard me mention numerous times how much I adore Traders Point Creamery, specifically their restaurant The Loft.  I nearly always order their vegetable side option, and it is always amazing.  This particular dish was inspired by a side dish I ordered there a few months ago.  I can’t remember exactly what my main course was that day  (I do remember loving it, as always) but the thing that stuck out to me afterward was the roasted cauliflower with red pepper coulis.  Any place that can make me daydream about cauliflower is pretty spectacular, if you ask me.

Early this fall I set out to recreate the dish at home and it was quite easy to do.  Unfortunately my first couple of attempts were devoured before a photo was even attempted, but I finally made it happen.  Since eating more veggies is totally in right now, and will be at least until the end of January, this cauliflower is here to help.  And the great thing is, it’s so easy to make and so tasty, I bet you’ll keep making it even after this month is over.


For the red pepper coulis:
2 red bell peppers
2 tbsp. olive oil
1 tsp. white wine vinegar
1 clove garlic, minced

For the cauliflower:
1 head cauliflower, cut into florets
Olive oil
Kosher salt
Freshly ground black pepper


  • 01

    To make the red pepper coulis, preheat the oven to 475˚ F.  Line a baking pan with foil and place the whole bell peppers on the baking sheet.  Roast until the skin is browned and bubbling, about 15 minutes, turning at least a few times during cooking to brown all sides.  Once the peppers are evenly browned, remove them to a plate or bowl and cover with plastic wrap or foil (I reuse the foil from the baking pan).  Let stand about 15 minutes.  Reduce the oven temperature to 450˚ F.

  • 02

    Remove the peppers from the plate and transfer to a cutting board.  (If they are too hot to handle, let them cool for a few minutes.)  Peel the skin from the outside of the peppers and discard – it should come away easily thanks to the roast/rest technique.  Seed and coarsely chop the peppers.  Place the roasted peppers in the bowl of a food processor along with the olive oil, vinegar, and garlic.  Process until totally smooth.

  • 03

    Place the cauliflower pieces on a baking sheet in an even layer.  Drizzle lightly with olive oil, season with salt and pepper, and toss gently.  Roast, stirring occasionally, until crisp-tender and lightly browned, about 12-15.  Serve immediately with the red pepper coulis.


  • I never knew what “coulis” meant until now. This does look like a dreamy dish of cauliflower- love finding a way to enhance the flavor of my veggies!

  • I love Cauliflower and my youngest surprisingly asked me to buy some this week so I happily bought some. This sounds tasty and I actually have everything to make it which is even better!

  • I’ve said it before, and I’ll say it again – always looking for a new way to try cauliflower. This sounds spectacular. I’m sure the coulis gives it a yummy richness, without drenching it in butter or cream. Trying this one!

  • Beth

    Looks great! I love roasted cauliflower and am always up for a new way to try it – I think I’ll pick some up at the store tonight.

  • Anonymous

    Wow! I would eat that as my main meal! Looks tasty!

  • Christy

    Perfect! We picked up a couple of heads of $.50 cauliflower at Meijer last week and I was still trying to find a use for one of them (made your creamy cauliflower soup two nights ago). Thanks!

  • The Hungry Housewife

    Mmmm.what a wonderful take on a delicious side!!!

  • I love roasted cauliflower and have been making lots of it lately! This red pepper coulis looks like a fantastic way to take a simple side and elevate it to something a little different and fancy. I’ll definitely be trying this combo out! Thanks for sharing the recipe!

  • Chelsea Francis

    That’s a beautiful picture- love the colors of this dish!

  • I always forget about cauliflower. This looks good!

  • My kids love cauliflower. I think they’re going to like this.

  • sarastone

    I love roasted cauliflower and this coulis looks like it puts it over the top! Can’t wait to try – thanks!

  • Liliana

    I’m making this tonight! Looks delish

  • Sylvie77

    What a wonderful way to serve cauliflower! I always love finding new side dishes.

  • I always struggle with side dishes, so I can’t wait to try this since it looks mouthwatering!

  • Coulis has always sounded so gourmet, fancy, and complicated to me! I love how you just got right in there and tackled the task of replicating the recipe. That’s the fearless Annie I’ve come to know!

  • Julie @BananasforBourbon

    You are so right! I totally judge my excitement about a restaurant’s menu by their sides. I can’t stand when a menu boasts so many vegetable accompaniments and when you get is a few morsels that barely equal a single bite. My favorite gastropub happens to have the best burgers around and a great tap selection, but really I love it because I can order any burger with a great sauteed broccolini in chili garlic sauce. And you get a whole bunch of it! This looks divine. :)

  • Stay-At-Home-Chef

    What a fabulous way of cooking up cauliflower! I will definitely be giving this recipe a try as my family tends to get ‘bored’ with the same ol’ veg. Thanks for sharing :)

  • Anonymous

    Julie, that sounds amazing. Maybe I’ll try that next :)

  • Absolutely delicious! I had most of the ingredients already (recipe bonus points!), ran out to grab the rest, and made it for dinner!

  • This looks delicious, and it’s so pretty! What kind of main dish to you like to serve it with?

  • Anonymous

    Anything that sounds good to you :) I’m not really one to lock into a routine combination of main dishes/sides.

  • I always forget about cauliflower! It’s something I’ve recently come to enjoy but before roasting it, I never really liked it. It was just that bleh veggie on the veggie tray. I can’t wait to branch out and make it this way too.

  • This looks amazing! What a great and different recipe!

  • Love cauliflower and finding new ways of eating it…this looks spectacular. Can’t wait to try it!

  • Ummmm… YUM! And awesome photograph! I can’t wait to try this.

  • Cauliflower transforms when it’s roasted, doesn’t it? The red pepper coulis sounds delicious. I’ve never had anything like that to top off roasted veggies. What I have had is gruyere. . . . that’s delightful too!

  • Karla H

    That is a gorgeous picture!!!

  • Amyash73

    This sounds great! Annie, you’re truly an inspiration!

  • I lived in Indy the last 2 years (I just moved), and I lived about 5 minutes away from Traders Point Creamery. Some of the best food I have ever eaten was in that restaurant. SO good. Their milkshakes are to die for. This recipe looks delicious.

  • Kelsey

    Michael was just asking me the other day to make roasted cauliflower. I’ve made it before, but was looking for a new recipe. This is perfect!

  • Libbi

    Try the roasted cauliflower at Kincaids. Florets tossed in spicy chili garlic oil, roasted, topped with freshly shaved Parmesan! Delish!

  • Liz N.

    I am making this recipe tomorrow night. I love the idea of the red pepper coulis…it adds such visual (and flavor) interest! I’m sure this will be a regular in my household.

  • Anonymous

    Yes, I am *obsessed* with their milkshakes!

  • Becky

    looks and sounds yummy :)

  • Anonymous

    I love roasted cauliflower and broccoli! The red pepper coulis is a GREAT twist!!!

  • I am truly addicted to roasted cauliflower and broccoli right now. My favorite cauliflower recipe is drizzle with olive oil and toss with Penzy’s 4S seasoning salt. So good! Thanks for this post.

  • Christy
  • Aimee

    I made this as a side today. It was a great new recipe and so simple to make.

  • This looks absolutely delcious!

  • thefoodierd.blogspot.com

    I’m not a picky eater and I am a Registered Dietitian, but cauliflower is one of those healthy foods I really have to *force* myself to eat. Yuck! But this actually looks and sounds great! I love adding some red pepper to the mix. Red peppers are like the candy of vegetables. Thanks for sharing this recipe!

  • Ashley Wright

    I made this last night and it was uh-mazing! Thank you so much for sharing!

  • Have to echo everyone else…made this tonight and it was sooo good! Even my hubby (who HATES cauliflower) said it was yummy! Thanks for this one!

  • Mysisters Sis

    I just came across your site and love what I’m seeing! I have never ever cooked with any wine vinegars, any suggestions as to what brand you would recommed? I’m also not a wine drinker, but would love to know what others think. Thank you so very much!

  • annieseats

    I’m not really brand loyal, I just try to choose something that looks nicer than the cheapest option but doesn’t break the bank. Fancy, huh? :)

  • Mysisters Sis


  • Thanks for this(red pepper coulis) wonderful recipe. My husband has become a die-hard fan of this.

  • Brianne

    Could you prep the coulis ahead of time? I am wondering if it is supposed to be warm when served or if the hot cauliflower brings up the temp. What is your opinion?

  • annieseats

    You can, but in my experience any time I make a red pepper sauce like this, it tends to separate a bit after it has been stored. It will still taste good but I think it’s best fresh. Basically, if I were entertaining I’d make sure it was fresh but just for us, either would be fine. Hope that helps!