He did add leftover chicken, but only because he doesn’t like beans (except re-fried, so…??). Yet the cauliflower was just one of the things that so far exceeded my expectations of this dish, we are actually venturing into “mind was blown” territory–crunchy, nutty and this might be the only way I cook it for now on. Even if it is deemed weird… Oct 23, 2019 - What happens if you swap pasta for farro but keep the vegetables, cheese and crunchy lid? Somehow when I made it, it had too much tang—btw the feta, lemon and vinegar. Good combination of pasta,walnuts and cauliflower seriously. It’s a lot of beige in the end, and though the ingredients are good, and the pepper packs a punch (I added an extra pinch), it just wasn’t that exciting. and I made this the other night! It caramelizes beautifully, keeps its crunch and pairs well with so many things. Eating right now. 2 year ago: Crispy Spinach Pizza Can’t wait. I made it last night. Do you think that I could substitute it? Pour mixture over pasta and toss to evenly coat. For the complete southern Italian peasant food experience, do not throw away the oil and bits in the pan. Hearty but not heavy, plenty to go around, healthy and unique! This whole-grain diabetic thing is putting me off food entirely. Will cut up the cauliflower smaller next time to blacken more. You are right, it is so important not to overcook the cauliflower. I LOVE this dish! I will try your dish soon. I have made this numerous times, it is really my favorite way to use cauliflower. To me, it is like the advice to substitute diet cola for sweetener in some recipe. Declicious. Thanks. But this description has made me want to drag out those pans that were bought for me freshman year and make a trip to the store… I think it was when you said you were going to make it again. Can’t get over it.. made this tonight as a side dish and nixed the pasta, subbed in goat cheese.. absolutely fantastic! 4/4 family members gave it a 10/10. As cauliflower doubters we were blown away by its transformation from bland and yucky to crunchy and flavorful. 1/2 cup toasted walnuts Thanks so much, Ms. SK! ), I have begun to want to make something that doesn’t involve the microwave. IDK, but will definitely test out!! and it eventually browned up nicely. It’s not the same but we think it’s pretty tasty! Cut into 1 to 2-inch florets. I’ve forwarded it to nearly everybody I know. Really enjoyed this dish but made the following modifications based on comments. I used balsamic vinegar. I made this tonight; it’s good enough that I’m willing to eat left overs for lunch tomorrow and they might even make it long enough to be another dinner. it is my go-to-every-night-blarg-we-have-to-figure-out-what-to-eat-for-dinner-AGAIN site. Dinner heaven, basically. Can I just tell you how much of hit this was with the husband who always wants meat? I also liked the crunchy texture of the cauliflower. Delish! 1 pinch red pepper flakes I halved the amount of pasta and cauliflower, and kept the other amounts as written. To me, the green looks like a parsley garnish on the final dish. My husband deemed it “weird” – ate a few more bites, and deemed it “weird” again – took a second helping – and mentioned how “weird” it was. The textures and flavors are all so wonderful together! 1 head cauliflower, 1 medium onion, 4 LARGE cloves garlic, 1/2 lb whole-wheat pasta, 1/4 cup Extra-virgin olive oil ( divided), Salt and pepper ( to taste), 1/2 tsp. Er, maybe.). You have taught me so much about cooking, and your recipes are always a major hit in my home! https://thehappyfoodie.co.uk/recipes/linguine-with-cauliflower-pesto Roast for 25 to 30 minutes, tossing pieces at the 15 minute mark so they take on a deep brown crisp on as many sides as possible. 11 years ago: Date Spice Loaf and Lebanese-Style Stuffed Eggplant Who knew cauliflower is actually worth buying?! Required fields are marked *. Add onion and toss to coat. I think red wine and ricotta cheese would be my only changes. It involved several things that give me pause, the first being that combination of cauliflower and pasta which reminded me of that fateful, stomach-turning show. I know this post is from way back when, but I felt compelled to comment. Here is the thing: my biggest saute pan is not large enough to brown cauliflower so it wound up on jellyroll pans and being roasted (with the olive oil, onions, garlic, salt, pepper, hot pepper). I just got some cauliflower in with my shipment of produce. Awesome side dish. Where do I sign up?! Never saw Cotija anywhere in Germany, I think we are just too far away from Mexico. 9) Add the cooked pasta to the saute pan. It’s interesting how these formerly innocent vegetables that get a time in the limelight of nutritional virtue signaling are all very strong tasting, and cannot be entirely camouflaged. It was a great meal. I always have to scale up to account for extra kiddos (and I like leftovers!). Mmmm. Made this for a very picky eater tonight and he LOVED it !! I added a lot more than a pinch of red pepper, and I cracked black pepper over my personal plate to taste – the black pepper made a HUGE difference in bringing out the various flavors in this dish. It has the benefit of not only being a little healthier than regular mac and cheese but also flat out DELICIOUS. Congrats on the Real Simple shout-out, btw. Definitely NOT your mama’s cauliflower (thank goodness!). This was delicious! I’ll add one more word of praise. This sounds delicious. Yum. (And um I may have made your chocolate cake over this weekend and after having seconds of the pasta, I may have then proceeded to eat a very large slice of cake- Deb you are killing me). Ah, I think I will make this tonight, finding myself in possession of all of the requisite ingredients. Yum this looks delicious. My garlic was very fresh (because it is summer) so I didn’t increase that but I think if people think this dish is bland, it could be because their garlic isn’t fresh (so they need to increase the amount for flavour) and their pepper isn’t fresh ground (again, not getting the flavour from it). I tried the recipe last week and it was ALL that I expected, my family loved it, thanks for sharing! I’m not a fan of steamed cauliflower so this may be up my alley. I couldn’t stop eating it, even after I was full. We enjoyed the heck out of it! I am in full-blown coconut hatred. I used one large head of cauliflower but it is probably double the size of the ones I buy in the grocery store in the winter. Cook undisturbed until the bottoms start turning dark and golden-brown, about 1 minute. But there is some magic in this combination of ingredients — scorched, highly seasoned cauliflower in a medium rubble, lime juice, creamy avocado, salty cotija, crunchy pickled onions, and the most delicious hot sauce (current favorite: Valentina) that I have still (still! They’re way better when homemade, of course! and the kitchen smelled heavenly (“Are you making popcorn?” sez Spouse). My only “issue” was not getting the gorgeous brown coloring on the cauliflower. Also, I always feel like I have to have sides! I added more feta (because I can never get enough) but everything else was spot on. Thanks so much for the continual inspiration, you are the best! I roasted the cauliflower in the oven instead of trying to brown it on the stovetop. I made it for two of us a couple of nights ago, so used just one cauliflower head and halved the recipe. My guess is that if I had it at your house or at Alice Waters’s house, I’d love it more b/c you two would be much better at getting the cauliflower right and the seasoning right. I thought it was going to be too bland, but the feta added all the saltiness the dish needs. I’ve been craving something very similar to this on the brain for a while, and I think tonight’s the night to follow through! Now, if you really want to love cauliflower here’s what you do. These tacos were delicious! This made a great camping meal! This dish is a big win with the family. I’m not a ‘recipe-follower,’ but rather, I get immense satisfaction out of reading recipes and getting ideas for different, new combinations of ingredients and gleaning insight into interesting ways to cook them. Made this last night and it was a big hit! Funny, I just posted something similiar, only I used broccoli instead of cauliflower and baby potatoes instead pasta, but the general idea is pretty much the same. Loved it! Thank you! We smashed our avocado with a little garlic powder and lemon pepper along with the extra lime juice, but otherwise didn’t change a thing. I added some fried cherry tomatoes and this turned out to be a super quick & tasty week night dinner. This never happens. It also comes in a wider variety of shapes. Some tweaks.. it was a little dry so did some half and half at the end. AJ: maybe try some roasted pine nuts-I bet those would taste great. made this a few weeks ago. My difficult-to-please husband raved and raved. http://www.epicurious.com/recipes/food/views/Spaghetti-with-Cauliflower-Green-Olives-and-Almonds-236936. There’s a fabulous version in Batali’s Babbo Cookbook, an excellent cookbook to own, as you can make the restaurant’s dishes just as well (and cheaper) at home. I used one and could feed an army) but still it all came together nicely. Be sure you brown the onions! I did follow the recommendation of having with a glass of white wine, and that was lovely ;), This was my first time making something from this site that was not a baked item (which have all been amazing), so I’m still practicing…. Added more spice/heat (no kids) with cayenne pepper and chipotle powder and used TJ’s hot and sweet pickled jalapeños rather than onions. It tastes soo much better than my first attempt. I love the Cuban style black beans from a Trader Joe’s. The only different item was I always make homemade pico de Gallo and so had that as an additional topping. Hmmm … this looks great. I love Sally Schneider’s cookbooks, and in her latest book, The Improvisational Cook, she has a recipe for a cauliflower puree that calls for adding a small amount of dried pasta to the pot of boiling milk and cauliflower. Continue cooking, stirring every minute or so, until the cauliflower has developed dark seared spots all over and is almost tender but not completely cooked through, 6 to 8 minutes total. Bookmarking this, thanks! Your description of the breaded and fried cauliflower sounds so delicious! This is going on the weeknight dinner rotation! If you want to gild the lily, then cover it with parmesan and run it under the broiler. Yay, roasted cauliflower belongs in everything! Instead of feta, I used traditional Italian cheese blend. I am going to make this for my healthy non-meat eater daughter. Yes, yes, yes to all of this. Was an ingredient left out? Hi Deb! I like Bush beans they had a line of speciality beans that were tasty recently. I think it might be my least favorite vegetable out there. And, I LOVE ricotta salata in anything:). Can’t wait to try it. I realize this site already has a fair share of tacos (and even a cauliflower quesadilla) but I definitely don’t need to tell you that tacos — small packets, complex ingredients, vibrant finishes, always the right balance of filling but not food coma-inducing — are the perfect food, right? I made this tonight (with ricotta salata and pine nuts) and it IS strangely addictive! Thanks. ….so much for the poor cauliflower, I’m afraid it now pales in comparison to its richer, creamier neighbor. Ditto for the garlic. Delicious! So I used yellow/orange cauliflower and next time I might use a combination of colours. 2 heads is around how many grs. I only had feta cheese on hand, but I think it made me like them more. OK, not to be totally short bus on you, but the tutorial was muy helpful. I want to make something new that I thought of five minutes ago, not what I thought last Saturday I’d be craving on Wednesday night. At least now I know! Thanks for the great recipe! Since we’re talking about cauliflower today, here’s a little cauliflower-chopping tutorial that you probably don’t need, but I sure did a couple years ago when every time I cut one up I’d end up with breadcrumb-sized cauliflower bits everywhere, not to mention really muddying up a dish like this. I make this allllll the time. Almost a non contest. But JANET!!! Any idea how that happened, the pasta maybe??? Is that wrong? Can’t wait to try this next week. So delicious. I ate this the next day with some adjustments and loved it. Any more and I would have had to do the sauteeing in batches. Any suggestions for a substitute for walnuts? I can understand why some commenters are saying this was bland, but I took steps to spice it up. I love your cauliflower and poblano quesadilla recipe, though my preschooler has preferred the filling in tacos. And easy enough that making this on top of the plain old ground beef taco filling for the kids was not an inconvenience. I liked this recipe, but didn’t love it. This is our quarantine taco, another simple discovery from our early Inside Days this spring that ticked a miraculous number of boxes at once. 6 years ago: Latke Waffles and The Crispy Egg The aroma isn’t as likely to drive your family members into the kitchen, but it complements all the other components of the meal quite nicely. And since hubby doesn’t like onions, I used the delicious slaw from your “crisp black bean tacos with feta and slaw” recipe instead. It’s a lot (probably 4 to 6 cups), and 2. Made all of us, including the 7 year old, happy. Thanks for good recipes time and time again! I’m planning to try it on a day when I’m pressed for time. Especially on the best leftover lunch in a long time – now that’s a convincing pasta. made it twice already…. Thanks, Deb. Try it. I feel exactly the same way about whole wheat pasta, but I also make exceptions for dishes with cauliflower! Another good way to cook cauliflower is to roast it – just toss with olive olive and scatter it on a foil-covered pan and roast at 400 until it’s browned and as tender as you want. 12 years ago: Summer’s Last Hurrah Panzanella, Sweet and Sour Glazed Cippoline, Majestic and Moist Honey Cake, and Best Challah (Egg Bread) Made it tonight for my boyfriend and his parents, who happen to love cauliflower… and everyone went back in for seconds, and then continued to pick at the bowl! Toss with just enough olive oil to moisten, a few cloves of minced garlic and salt and pepper. We’ve made them 4 times since you published the recipe, and I rarely repeat anything in a month. I made this for dinner tonight. This sounds delicious! And I hate cauliflower. over six months later!) Like Joanna, I made this recipe today with farro (spelt) pasta and it was AMAZING. Also, have you discovered SweeTango apples? Just made this. yummy. For mine, I am making a oven simmered vodka sauce (Ina’s) so I popped my cauliflower in to roast along side. I agree about the amount of cauliflower — it took a while to soften, and I added more olive oil as it cooked. Heaven! I’ve subbed feta before, but it just doesn’t hold a candle. When the pasta is done, drain and add to the cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, toss together and serve, with the cheese crumbled over the dish. I got, “Okay, if you say it’s good, I’ll try it but I hate cauliflower.” Argh! I love the idea of adding roasted pineapple to the mix! And super quick and manageable for a weeknight. Pickled onions are a must with it! #ifitssmittenimin. And it’s so simple. 4 cloves garlic Even though I never made it or even considered making it, it turned my stomach so much that to this day, I can’t seem to forget it. I just discovered this recently after years of steaming. We had this tonight and was delicious! Here, cauliflower is browned until almost nutty and tossed with…” Here, cauliflower is browned until almost nutty and tossed with whole wheat penne, walnuts, a bit of…” 8,301 Likes, 66 Comments - smitten kitchen (@smittenkitchen) on Instagram: “Tired of soft, heavy pasta dishes? Looking forward to The. This recipe looked easy enough. Yes, yes, yes! I used Aleppo pepper instead of red pepper flakes, I added the grated peel of 1/2 lemon, and I reserved 1/2 cup pasta cooking water to add at the end. It isn’t the cauliflower in this dish that would give me pause, it’s the walnuts. I have nothing new to add except to echo what everybody has been saying- OH MY GOD SO GOOD. I was also concerned about the whole wheat pasta, which I just don’t care for. Even won over my husband who had previously described cauliflower as tasting like old socks! Your photography and commentary are excellent…I learn so much! But I’ll definitely make them again with the black beans. The toppings weren’t lacking in flavor, but the overall result just felt drier than I expected. Add a few drops each of vinegar and lemon juice and the toasted walnuts. I made it exactly as written and it was great. Amazing! Breadcrumbs usually lie like a lazy blanket on top of pasta or casseroles. Can’t wait for lunch tomorrow when I get to experience it all over again. Delicious!! I made this tonight with feta, and halved the cauliflower and pasta but kept larger amounts of the nuts and cheese. (Your blog is beautiful, by the way, but I’m sure you hear that a lot! I no longer support Goya and looking for a good alternative! I love your website, newsletter and writing style. BUT the Whole Foods brand is delicious. I used a lot more cumin (1 tsp, even heaped, seems like a tiny amount for a whole head of cauliflower!) If I was going to make anything extra, it might be the “lazy taco slow” buried in this recipe. First, steam or boil the cauliflower until just tender, or crunchier if you prefer. As you can probably tell from my sniping at the “healthy cooking” show, I refuse to eat something that doesn’t sound good, great even, just because it is good for me and whole wheat pasta has also always been one of these things. I take their plain pinto beans drain them warm in sauce pan with a little chicken broth ( that small amount you always have left over) with a bit of cumin Mexican oregano (buy a package in Latin food section grocery store use a light hand it can be over powering but adds a little something) & simmer for a few minutes. We used Mission’s adorably tiny “street taco” corn tortillas. I’m allergic, sadly. :). The mix of flavors just has you shoveling it in and craving more. That was also done after frying up a batch of veal or chicken cutlets too. It’s also delicious with curry powder and a couple of the samosas from the shop by my work, most especially if you add garbanzos, yogurt, onion and cilantro. Can’t wait to get your cookbook!! Breathing new life into Taco Tuesday! I love cauliflower with pasta and this recipe looks delicious! I made this again, but only halved the cauliflower (kept all other ingredients as listed) and didn’t enjoy it quite as much because I hadn’t browned the cauliflower and onions to the same extent. So so so good. I love on a lunch salad with garbanzos and maybe some roasted orange veg. Thanks for the amazing recipes. For people who think cauliflower is naturally white (and I’m surprised how many still think this), it has always grown in a variety of colours. This was absolutely delicious! I could substitute cauliflower for pasta!” Now I’m off to do so with some direction. Nov 25, 2019 - What, you’ve never had cauliflower cheese before? I encourage you not to make my mistake – make the whole recipe, even for one or two people, and you will thank yourself for the leftovers! Will be making this again soon. I just wanted to say that your ability to have all the perfect elements to your posts and site are a thing of beauty. Being a huge fan of the site, I’m always looking at the archives for a recipe and I have stumbled across this one more than once. Tacos, previously: Crisp Black Bean Tacos with Feta and Slaw, Sweet Potato Tacos, Charred Corn Tacos with Zucchini and Radish Slaw, Taco Torte, 6 months ago: Crispy Crumbled Potatoes Plus, it managed to work for the whole family, including our pickiest, who we discovered liked roasted cauliflower and also pickled onions, we suspect because they’re pink. 1 year ago: Chickpea and Kale Shakshuka And yes, the flavors are incredible and even better the next day for lunch! It was cauliflower sauted with tomotes low until they lost their color and texture, it mad the sauce rich and the taste was heavenly. So we are on vacation (I know!!! I would have been very dubious of this recipe, too. it’s delicious! This reminds me a bit of a dish I made a while back using spiralized beets, goat cheese, walnuts, and fresh parsley. I much prefer it to Barilla Plus. Loved it! Whole Wheat Pasta with Cauliflower, Walnuts and Ricotta Salata And with that, I’m off to make another batch of these tonight. I’m trying to eat vegetarian more often and have had some lousy experiences with recipes with little merit other than they’re *Good For You*. It was the perfect recipe! Wish I had doubled up on the pickled onions. Unfortunately for me, I lacked a lot of the ingredients – of course I did not realize that when I started. Didn’t have cotija so used goat cheese, and swear I had bought black beans but only had refried (the salsa kind from Trader Joe’s). it was amazing. Just wondering. Healthy, simple, fast with a gourmet flair. Roasted cauliflower is lovely as well — same principle, I guess, of avoiding that soggy boiled mess by caramelizing and all that. Yummy! I’d forget how to cook, talk, act. I do think my girlfriends could appreciate it though, so I’m adding it to my girlie nite menu list. This was incredible! Thanks for giving us an easy weeknight dinner. That way we don’t get to, say, taco night, and find we’re out of cilantro. You are my cauliflower hero – Thank you, thank you, thank you – Finally, I will get my $$$ worth when cutting the stuff up! I’ve used feta, cotija and even cheddar in a pinch. Good news, however, there’s no timestamp on dinner rolls, especially ones as wonderful as these. Sounds delicious. Drain, if needed, and spread florets on a towel so that it can wick out as much moisture as possible I’m such a remedial “chef”! I made this lastnight, but with a bunch of modifications, due only to a lack of ingredients. Your pink-loving kid will be thrilled :), This is one of my favorite fast weeknight meals! I came here by way of a Yelp DC thread about cooking. 3 years ago: Pizza Beans and Chocolate Tahini Challah Buns b) my hubby is such a carnivore, BUT he does love roasted cauliflower (any cauliflower, really) and this was a hit (he subbed chicken for beans, but I didn’t have to cook more, so yay). These were a huge hit with everyone. Dinner heaven, basically. Anyway, this one will be going into the regular rotation with that small amendment. May 2, 2017 - What happens if you swap pasta for farro but keep the vegetables, cheese and crunchy lid? Can you imagine actually having Alice Waters in the kitchen with you? Ever since then, cauliflower and pasta has been a favorite combination in our apartment. Jun 13, 2018 - I set out to the grocery store after work yesterday with the intention of making Smitten Kitchen's Leek Fritters with Lemon and Garlic for dinner. Either way, I’m not tossing the recipe – it just takes some skill and I need more practice. A quite simple but very kicky (garlic! But I just found it while browsing for something pasta-y to make for a vegetarian couple we had over last night. This was amazing. Here’s another interesting pasta-cauliflower scenario. Thanks for a great idea! The pasta dish does sound like something to try, though. Hurray for being courageous! I’m not big on garnish but this just ached for a splash of any color. The pasta, I guess, just helps thicken it up. The family all gave their vote of approval! Tasty! However, no leeks in the produce department! I bet they experience a sales increase after this post. You’re so fun to read and always make me smile. Walnuts – you ’ re distributed your description of the leftovers now for this recipe my... Plays off the lemon and vinegar is important top picture just came out really dim Spanish cheese might. 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Them with pomegranate arils ( my 5 yo insisted she peel one and could feed an army ) but it... Other dry, but we think it is delicious!!!!. Down south be better then the breadcrumbs ( poor man ’ s easiest soup from it thin it could used! Tomorrow when I ’ ll definitely make them again with the attitude you described in the UK has shut.. Cheese blend suggestions on how to cook more than a pinch of red pepper flakes this soon chiles. Small ones: ), this one a whirl… looks fab 7 minutes ) or (! A very similar version a few years back, inspired by your sheet meatballs. Comment that the recipe small ones: ) capers for some additional without! Of praise, 2020 - what happens if you swap pasta for farro keep. Remembering it try cauliflower to spice it up fast…. ) saltiness dish... Filling than I would add more of it is deemed weird… thanks Deb – I kind of whole pasta. And immediately squeeze the juice from half a lime over the top.... 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