While I wait for the broccoli and cauliflower to grow in my garden, I stopped by one of the markets that carries a lot of locally grown vegetables. As I wandered around, I bought beautiful cauliflower, broccoli, brussel sprouts and even some locally made ricotta. So these, along with my chard, green beans, and tomatoes, will be guiding our dinners for the next week or so. I will be doing some experimenting, so we will see how it goes.
On the night I made this, I got home late from work, so dinner needed to be made fairly quickly. I decided on a variation of olio y aglio, integrating pan-seared cauliflower into the oil and garlic “sauce”. Pan-searing brings out the nuttiness and sweetness in the cauliflower.
It can be a very white dish, so I served it with a balsamic tomato salad with some of my late-harvest tomatoes.
The girls are all away at college, so I am just cooking for me, Ali and Cam. I will give you the amounts I use for the 3 of us, but add in parentheses the amount to bring it up to 5 adults (or what I would cook if the girls were home).
Pan-Seared Cauliflower & Spaghetti
1/2 medium cauliflower (1 medium cauliflower) – locally grown
3 cloves garlic (6 cloves)
1 Tbsp extra virgin olive oil (2 Tbsp)
salt and pepper
1/4 tsp crushed red pepper (1/3 tsp) or to taste
6 ounces whole wheat spaghetti, uncooked (12 -16 ounces)
Freshly grated parmegiano reggiano to pass at the table
Bring a large pot of salted water to boil. Cook the pasta as directed.
In the meantime, slice the cauliflower about 1/4-inch thick. Be sure to capture all the little crumbles, they are delicious pan-seared.
Slice the garlic.
Heat the oil in a large skillet over medium-high heat. Add the garlic and cauliflower and spread out into a layer.
Cook, untouched for 5 minutes, or until the edges start to brown. Then stir, flipping over the larger pieces. Season with salt and pepper, add the crushed red pepper.
Cook, again untouched for another 3 minutes, til nicely browned.
If the pasta is not yet ready, remove from heat. When the pasta is ready, return to the heat, drain the pasta and mix it into the pan with the cauliflower. You can add a little more oil if you want. Taste and adjust the seasoning.
Serve with the salad and top with grated cheese. Enjoy!
Serves 2-3 (4-6).
- Ode to Okra, part 2 – Pan-Seared Okra and Corn (andreasgardencooking.com)
- Recipe of the Day: Roasted Cauliflower With Olive Vinaigrette (news.health.com)
- Roasted Cauliflower Salad (spoonful.com)
- Roasted cauliflower centerpiece of meatless meal (knoxnews.com)
- You Must Try This! Cauliflower ‘Couscous’ (thekitchn.com)