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Monday, December 14th, 2009
eatmystuff [ leanne_opaskar ]	1:11p	Cauliflower Pasta I threw this together for lunch. It's easy and it's delish! * about 2 oz. rotelli * 1/4 cauliflower, chopped into small florets * panko breadcrumbs (or homemade -- directions given below) * minced garlic (I used five tiny cloves) * 1 small shallot, minced * 1 tsp. capers, minced * 1 handful pine nuts * olive oil * black pepper to taste * crushed red pepper to taste To make your own breadcrumbs: grind a piece of bread in a food processor, and toast the crumbs in a dry skillet until they are close to dry. Sprinkle in some olive oil and black pepper and toss until cooked and golden brown. (I used whole-wheat bread -- that will be a little darker.) Bring a pot of water to the boil. Toss the cauliflower in, and cook until just done. Remove but do not drain the water -- use it to cook the pasta. While the pasta is cooking, sauté the garlic, shallots, capers, and pine nuts in some more olive oil until fragrant and the garlic is golden. Add the reserved cauliflower and toss. When the pasta is almost al dente, reserve a little cooking liquid, then drain it and add to the skillet with the garlic and cauliflower. Toss and add a little cooking liquid from the pasta if it is too dry. Sprinkle with toasted breadcrumbs and crushed red pepper and serve immediately. Yum! You can easily vary this recipe with other aromatics -- raisins would be a good addition, as would anchovies, or different nuts. It can be made with broccoli, with broccoli rabe ... whatever cruciferous veggies you like. (Comment on this)