Roasted Red Bell Pepper and Cauliflower Sauce w/ Chicken

You can turn pretty much any vegetable into a sauce by roasting it and throwing it in the food processor. In this case, I used cauliflower and red bell pepper. Makes for a nice light meal.

2 red bell peppers
1/2 head of cauliflower
1 large chicken breast
1 medium onion
1 clove garlic
1 handful cilantro
salt, pepper, Sriraracha hot sauce
~1 cup water or stock

The first thing you want to do is roast the veggies. I put them on a baking sheet in the broiler. Takes about ten minutes to start getting hot and soft w/ a little bit of char like so:

Pull the peels of the peppers (don't worry about getting every last bit) and chuck it all in a food processor:

In the meantime, cut your chicken breast up into bits and brown it in a big frying pan in a little bit of oil. They can be a little undercooked at this point but almost done.

Dump in your food process mix of veggies and you'll end up w/ something like this:

You will probably have to add a cup or so of water or stock to make it a little more liquid. Bring to a boil, turn it down and simmer for about five minutes, season w/ salt and pepper to taste then throw in a handful of cilantro at the end. I like to add a couple teaspoons of Sriracha hot sauce to this. It adds some heat, a touch of sweetness and some garlic. Serve over rice.