3 lb. cauliflower
2 (7 oz.) jars roasted red peppers, drained
1/4 c. butter
1/3 c. finely chopped onion
2 lg. garlic cloves, crushed
1 tbsp. flour
1/2 c. half and half
2 tsp. salt
1/8 tsp. crushed red pepper

In blender or food processor, puree roasted red peppers. Meanwhile, saute onion and garlic in butter. When onion turns golden, remove from heat and add flour. Stir until blended. Cook one minute.

Gradually add half and half, salt and crushed red pepper. Bring to boil. Reduce heat and simmer one minute. Add to red pepper puree. Process until mixture is completely blended. Pour over cooked cauliflower. Serves 6.