Pasta with Cauliflower
Pasta with cauliflower may seem unusual but it is really a melody of complimentary textures and flavours. Pasta, in any event, goes with just about anything. I had a beautiful white and crisp cauliflower that called to be a main dish (vegetables for me ARE the main dish). I cooked it on top of the stove in olive oil and to make it more substantial, added some cooked pasta to the skillet as it was finishing cooking. I wanted to add a little more colour to the otherwise all white dish so I added a teaspoon of turmeric to the cauliflower and it gave it a nice golden hue that added to the visual aspect of the dish (you eat with your eyes first or as they Italian say: Anche l’occhio vuole la sua parte (the eyes want their part).
I am still hiking up Knox Mountain along the Apex trail and the various connecting trails in the area. It makes me appreciate where I live, being able to be on the trail with spectacular views within 5 minutes drive from my house. I hope to keep this going through the summer and into fall. See the images below.
The recipe here is very simple and not the kind that require careful measuring. Saute and onion and garlic, add the cauliflower and toss to start the cooking, then add some stock or water, the turmeric and cook until tender but not mushy. Add the cooked pasta towards the end of the cooking, add a handful of parsley and there you have it, a lovely and delicious dinner and maybe a little leftovers for tomorrow.
I mentioned that I have been taking a couple of photography classes that have consumed my attention lately. I am so worried about not keeping up that I have been working ahead and already finished the two major assignments as well as a couple of extra weeks of homework assignments. There is so much to learn about photography, both from the camera angle and from the photoshop side of things. It is another outlet to feed my creativity and my ongoing need to be challenged. Why can’t I just sit and do nothing? My moto in life is Dolce far Niente (the sweetness of doing nothing) but I probably don’t do enough of it.
Cooking the pasts:
While the pasta is cooking bring a large pot of water to a boil.
Add a large pinch of salt and add the pasta
Cook uncovered until barely al dente (it will continue to cook in the skillet with the cauliflower).
Cooking the cauliflower:
3 tablespoons olive oil
2 cloves garlic, minced
1 small cauliflower, cut into small florets
1 cup water or stock
1 teaspoon turmeric
1 cups chopped flat leaf parsley
Salt and pepper
2 cups small shell pasta
Grated parmesan or romano
Heat olive oil in a large skillet.
Add the onion and cook over medium heat until softened.
Add garlic and cook until fragrant.
Add the cauliflower and cook a few minutes until all the florets are covered with a little bit of the oil.
Add a little more oil if necessary.
When cauliflower is beginning to soften add the water or stock and the turmeric and bring to a boil, stirring frequently.
Lower heat to a steady simmer and cook, uncovered until the cauliflower is cooked. Stir the cauliflower every now and then.
When the pasta is almost cooked drain and add to the cauliflower in the skillet.
Continue to cook a couple of more minutes to blend the flavours.
Sprinkle with plenty of parsley.
Add the grated cheese.
Serve warm in beautiful bowls.