Sunday, June 30, 2013

Cauliflower, Scape & Garlic Pasta

Maybe it's because I'm outside all day working hard and sometimes skimping on lunch, but at dinner all I want is pasta. Something substantial to fill me up and that can be cooked in the time it takes to boil and cook said pasta. Here was tonight's dinner. Heavy on the veg, lighter on the starch (only 1/2lb will end up serving 6). It is filled with garlic and I mean filled. Make your loved ones eat it too and you can all be stinky together.

Cauliflower, Scape & Garlic Pasta

1/2lb soup pasta or Israeli couscous (acini de pepe, lil stars or ditalini would be great)
1 giant head of cauliflower (I got mine at SIW, of course, and practically sang it a lullaby before putting it in the fridge- it was a real beauty), chopped into pretty small florets
1 bunch garlic scapes, chopped
2-3 heads! of garlic, chopped
olive oil
a Tbs or so butter
salt and pep
toasted bread crumbs (a handful or so?)
pecorino romano or parmesan for grating

In your largest saute pan, cook cauliflower with some olive oil on med/med-hi, stirring frequently. Periodically add a splash of water and a lid to help steam it. Meanwhile, start the water on to boil for pasta. After 10-15 min, reduce heat to med/med-lo and add your scapes, season with s&p, etc.

Cook the pasta according to direction on box. When it's complete, drain and set aside. Make a well in the cauliflower, add the butter and garlic. Let everything sizzle a little, then stir in the garlic (You're trying not to burn the garlic which needs minimal time). Add a bunch of breadcrumbs. Stir in the pasta for a minute. Add some more olive oil to finish. Grate on as much cheese as you'd like. Stir, season and serve!

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