Trim cauliflower and remove tough core. Dreaming up more uses. Jul 25, 2016 - Given my druthers, a word I’ve been looking for an excuse to type in a sentence for at least eight years, I would never choose a salad with lettuce in it over one that’s mostly shaved o… 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. Just made this–super yummy! Thanks for sharing! Thank you! This is our quarantine taco, another simple discovery from our early Inside Days this spring that ticked a miraculous number of boxes at once. Your pictures are great once again. These tacos were delicious! But when I mentioned it came from this site, he perked up, “if it’s smitten, I’m in!” Just wanted to share. I can only imagine the feta and walnuts and other touches in this one make it fabulous! I love cauliflower, but I could not even prepare this if my boyfriend was in the house. Turn the heat to medium low and add the ground coriander, cumin, turmeric and red pepper. Spiralized veggies don’t often do it for me (I could live without eating zoodles ever again), but this actually tasted like an intentional thing and not an apologetic substitute for pasta. Somehow when I made it, it had too much tang—btw the feta, lemon and vinegar. Excellent recipe. I found a brand called Omena Organics that makes incredible canned beans. Good combination of pasta,walnuts and cauliflower seriously. I made this tonight with roasted cauliflower – so good! Cauliflower is a vegetable I buy rarely because it’s either use it quickly or be prepared to trim off black bits. However, I think I’m not a practiced enough cook to have made this dish well. Ha! it was amazing. Going to have to give it a try! Chez Panisse Vegetables, [Note: This recipe got some fresh photos in 2020.]. The taste is great, but that sort of grainy aftertaste (aftertexture?) This was delicious! made this for dinner tonight and it’s increeeeeedible! I’m such a remedial “chef”! Thanks for good recipes time and time again! I’ve been cooking all week. Fail… i just made this. The roasted cauliflower tasted so much better than I could imagine. Even with the substitutions this was such a lovely, balanced, colorful collection of ingredients. :) guess it’s time to give this a shot now:). Loved it! Ah, I think I will make this tonight, finding myself in possession of all of the requisite ingredients. Great name for your next cookbook: If It’s Smitten, I’m In! I’ve used feta, cotija and even cheddar in a pinch. 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. I’m generally a little wary of savory dishes with nuts in them (peanut sauce = yuck! Wow! Made this last night and it was a big hit! on a student budget, thank heavens! One grower I know says that she sells way more coloured cauliflower than white now. I mean, I’ve eaten it on veggie trays and what not, but NEVER bought it. Saute over medium to high heat until the vegetables are brown and tender. I’ve tried a few brands and none really thrill me but I hear all the rumors that there are a few worth sticking with. During my culinary school days, I did my internship at Chez Panisse, so I love making their recipes and remembering the sites and smells of the kitchen! I also thin it could have used more red pepper because I didn’t really taste it. We used roasted garlic and goat cheese crumbles. I couldn’t stop eating it, even after I was full. 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. I wouldn’t have liked it in a Greek salad but it worked well here. WIN. As for the pasta – I kind of hate whole wheat pasta. I am enjoying this AS WE SPEAK and it is delicious! For mine, I am making a oven simmered vodka sauce (Ina’s) so I popped my cauliflower in to roast along side. It gets sweet, salty, heavenly! It simply wouldn’t be the same. Last night I made it with rigatoni, goat cheese and added nutmeg for a little change. I bet they experience a sales increase after this post. (How’s that for a world tour?) I made it exactly as written and it was great. The yellow/orange (often called “cheddar”) is slightly less bitter or a little sweeter. AND, three children in my house ate it after approaching the table with fear and trepidation. One head was more than enough. I have a sneaking suspicion that this will be better tomorrow, heated up… :). Yes, let’s cook cauliflower in the least appetizing way possible because it is “health food.” Right. Really enjoyed this dish but made the following modifications based on comments. And it’s sooo easy. I had an unfortunate experience with a cauliflower and pasta recipe at a friend’s house, recently… but this looks fantastic – I’ll have to try it out! lemon! Try it. I know that some are much better than others. I also have feta and pasta and walnuts…… too weird. 1 pinch red pepper flakes This was seriously sooo yummy! Breathing new life into Taco Tuesday! Feta was a suitable substitute for the cotija cheese. 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. I think I might need to raise my oven temp. So so so good. I am loving cauliflower and whole wheat pasta lately, too – that whole nutty/sweet/nutty thing, I guess. Can’t wait to make this. Er, maybe.). However, no leeks in the produce department! Everyone can clear a space around me. yet to tire of eating so now we get a head of cauliflower every week and confidently know it will not go to waste. Also, while plenty of whole wheat pasta tastes like a mouthful of wet sticks, Barilla’s Healthy Harvest pasta is fairly painless as far as that goes. Thank you so much for the link to the avocado delivery service. Pour mixture over pasta and toss to evenly coat. Keep them warm in a covered dish until ready to assemble. I make the world’s easiest soup from it, and love it roasted or sliced thin and roasted in lemon-butter-mustard sauce. I’d never stir-fried cauli quite this way before–tastes amazing! Bookmarked : ). Every single one of them is perfection. Unfortunately for me, I lacked a lot of the ingredients – of course I did not realize that when I started. We both thought this was delicious! Anyways, it looked very pretty. After years, more than a decade really, of being off cooking (and I used to own a wee cafe! Right, so this was one of those. i just made the cauliflower part (no walnuts/pasta) and added a few springs of fresh rosemary and a tbsp of butter. My suspicion is that the grocery store feta (all that’s available here, sadly) probably has been produced with iodized salt. I actually love cauliflower, whole wheat pasta, and yes, brown rice too…although there are some whole wheat pastas out there that are bad quality thats for sure (same goes for regular pasta). We used Mission’s adorably tiny “street taco” corn tortillas. Did simple red cabbage slaw for side. Also, garlic cloves and heads of cauliflower really do vary so much in size that the recipe might need an indication of how many cups of cauliflower/how many tsp of chopped garlic. Smitten Kitchen raved about this recipe - Lindsey and I were skeptical at first, but with a little extra acidity from the lemons and the addition of the feta, this turned into a delicious meal! Caulifower, feta, and walnuts. She cooked solo, a tomoto sauce over pasta that was incrediable. Oh my…for those of you who think you hate cauliflower…have I got the recipe for you. This was delicious! It is so flavorful with tons of garlic and onion, fits in a regular dutch oven style pan and made 5 normal sized portions. I tend to doubt my instincts, and look for very precise recipes. Highly recommended. 13 years ago: Red Velvet Cake, Noodle Kugel, Spaghetti Fideos with Chorizo and Almonds and Couscous and Feta-Stuffed Peppers Made these last night, and they were amazing! It might be the kind I get. This may be the first time in my life that I’ve actually found a recipe for cauliflower that I would eat with hopes of enjoying. What a wonderful thing to click on your website at 12:30 a.m. and realize I have everything in your recipe, in my refrigerator, to make this for dinner tomorrow. I believe its the result of a gift you have along with great effort you give and I am a happier person because of your great work. it’s delicious! What a perfect combination with feta & walnuts. It was a really nice combo. i really do love smitten kitchen. It’s so great in pasta, too. But oh I was wrong. Everyone loved it. PS Same method works like a charm with broccoli or quartered brussels sprouts or chunks of green cabbage. http://www.epicurious.com/recipes/food/views/Spaghetti-with-Cauliflower-Green-Olives-and-Almonds-236936. Oh, gorgeous. But this looks divine as usual. PHENOMENAL. Pickled onions are a must with it! White wine vinegar My toddler loved picking out all the ingredients in his plate. I only had feta cheese on hand, but I think it made me like them more. One of those awesome meals where I know I didn’t overeat, yet 3 hours later, I’m still completely satiated and not snacky. Heaven! Great recipe idea. It wa… Even the Husband ate it and that says it all. Can’t wait to eat it for lunch! This whole-grain diabetic thing is putting me off food entirely. I followed the suggestions of some of the earlier posters. They were fantastic! I used ricotta salata, which I’ve never tried before, and… honestly I think I prefer feta. Dinner heaven, basically. I made this yesterday and loved the flavors. Be sure to chop the walnuts – you’ll want some in each bite. I especially love the “peasant” note about the leftover oil with the breadcrumbs. The taste is hearty and nutty, like whole wheat, but with a much more pleasant texture. To assemble tacos, scoop cauliflower-bean mixture onto a warmed tortilla. That way we don’t get to, say, taco night, and find we’re out of cilantro. But I’ll definitely make them again with the black beans. and saw this recipe. Delish! 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. Seperate your cauliflower into bite size pieces. It all made for a wonderful meal. thanks. Mmm . Now, if you really want to love cauliflower here’s what you do. Toasted my own walnuts (because well, what else?) And I did half the normal serving size of pasta. This recipe looked easy enough. WOW! Yes, yes, yes to all of this. Next time, I would add more of those two ingredients. For one, my husband would jump its undeserving defense and hey, nobody went to bed hungry, did they? Smitten Kitchen More information This site is 7 years, 4 months and 5 days old, which is exactly how long I’ve been meaning to tell you about one of my favorite ways to make cauliflower. Made this for a very picky eater tonight and he LOVED it !! Made these last night and loved them!! And, I LOVE ricotta salata in anything:). No black beans, per the suggestion of one reviewer, I roasted chickpeas with the same spices as the cauliflower. We haven’t gone the taco route in a while: thanks for the reminder. Thank you !! Thanks so much, Ms. SK! I thought it was going to be too bland, but the feta added all the saltiness the dish needs. I made this for dinner and it was very satisfying. Wonderful. You think that’s weird? Can’t wait to try it. Yummy, I love cauliflower : ) boiled, sauted, roasted, it’s all good! Keep up the great work. Can’t wait. My friend has lived in Italy for years and once while she was visiting we opted for eating in last minute. I don’t feel gross and weighed down like I would with a beef taco; a sentiment my husband echoed. Be sure to salt everything adequately – it would be pretty bland without it, IMO. I use arugula instead of parsley and I use way more of it. FANTASTIC. Deb, your cauliflower quesadillas are in regular rotation at our house, so was excited for this new spin, but the finished recipe felt like it needed a sauce/cream/crema of some kind to bring everything together. I’m eating the leftovers now for this delicious dish. Adding roasted chickpeas is popular with my kids as well. Made it last night and we enjoyed it alot, though getting enough lemon and vinegar is important. The Best Smitten Kitchen Recipes, According to Eater Editors Our editors cook more now than ever — and keep returning to Deb Perelman’s blog to … Though recently I got turned on (I mean really turned on) by a cream of cauliflower and Stilton soup (photos here), so I suspect I might enjoy this pasta dish, too. Hurray for being courageous! New here? I will try your dish soon. Any more and I would have had to do the sauteeing in batches. I absolutely love this site, but this recipe really fell flat for me. https://thehappyfoodie.co.uk/recipes/linguine-with-cauliflower-pesto I’d also go for: Smitten, Forever! Just wondering what green sprinkle is on top. We make it with brown rice pasta to accommodate a gluten sensitivity, though I imagine the bite of the whole wheat would be even better. OK, not to be totally short bus on you, but the tutorial was muy helpful. It isn’t the cauliflower in this dish that would give me pause, it’s the walnuts. I made it with a side of fresh wilted spinach. Your email address will not be published. 4 cloves garlic This recipe looks really interesting, quick & easy. YUM. Roasted cauliflower tacos are a staple, and I also throw chickpeas on the sheetpan and let them crisp up along with the cauliflower and it is so good. Thanks for posting the perfect healthy and hearty weekday meal:). 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). Put a large pot of water on to boil. Will definitely make again. However, I think you would still get great results if you roasted the cauliflower, too. Especially on the best leftover lunch in a long time – now that’s a convincing pasta. 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. I did use the ricotta salata – yum. Try a similar cauliflower dish in a red sauce w/ basil and bay over angel hair. We are roasted cauliflower people. As they’re not very popular in my country, I make my own using nixtamalised masa harina that I order online. Thank you for having easy meals that can be adapted in so many ways; vegan, quantity, etc. Add olive oil to coat the pasta and cauliflower, then toss to combine. 2 heads is around how many grs. This looks stunning as well… thanks for reminding me of my love of this combination. 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. This is delicious! Hi Deb, we had this for dinner tonight and it was wonderful. I loved this dish. I served this with grilled marinated chicken breasts. The extra red pepper flakes give it just the right amount of heat, I drizzled more olive oil before serving along with the fresh parsley, which really brightens up this dish visually and flavorwise, and the goats milk feta is just perfect- it’s more mellow and creamy then standard feta! These will absolutely go into our regular rotation! Thanks for the recipe. For this quick dish, I toasted them up in flavored olive oil, tossed them with roasted cauliflower, and let them shine as a main ingredient. I ate this the next day with some adjustments and loved it. Made all of us, including the 7 year old, happy. Great tip about cutting up cauliflower florets! yummy. Easy weeknight dinner, hit with kids and adults. Show off then, why don’t you? We always use feta, crumbled direct from a block (don’t get the precrumbled stuff). Tonight I just finished making the dish. yum! It’s delish. Your cauliflower quesadillas are one of our staples, but I think these will be making an appearance very soon…. I never even tried Cotija in my life, so I am open for any suggestions and can’t compare…. Fab. Made this over quinoa tonight – so delicious! The kids were the same way – they grazed for an hour after dinner. We had this tonight and was delicious! SO delicious! (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). 8 years ago: Crackly Banana Bread and Spaghetti with Broccoli Cream Pesto That’s parsley. But I just found it while browsing for something pasta-y to make for a vegetarian couple we had over last night. I am also bringing the walnut and sun-dried tomato pesto to a potluck tomorrow – I’ve discovered that you can make a tasty vegan version by leaving out the parmesan and upping the vinegar a bit so it still has zest to counteract the toasty nuts. Unfortunately walnuts make my husband’s tongue tingle and since neither of us knows whether that will one day lead to an anaphylactic shock upon walnut consumption… I’ll have to make it when he’s out of town. 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? I have already emailed it to myself so I can pick up some cauliflower soon! The book says this serves 6, but we find it serves a lot more. I ate these for lunch and dinner today and would happily eat them again tomorrow if there were any left! Well fine then. #ifitssmittenimin. Smoky Sheet Pan Chicken With Cauliflower Pasta With Garlicky Broccoli Rabe Smitten Kitchen Chana Masala Smitten Kitchen Roasted Cauliflower And Farro Salad Recipe Cookie And Kate The Smitten Kitchen Cookbook Linguine With Cauliflower Pesto Finely Chopped Fresh Sage Leaves Ingredients I tried it, and those avocados are fantastic! Sounds wonderful and I’m going to try it. Did everything as written, when I served it up, it had a bluish /purplish color about it, didn’t affect the taste, but I couldn’t eat it that color. My husband says to increase the walnuts, although I thought there were plenty. So it’s going into the rotation, just modified. Cauliflower Rice Recipes. We also added about a half cup of marinara sauce. Serve with remaining lime half in wedges. Bookmarking this, thanks! Thanks, Deb! I never thought to add it to pasta. Thanks Deb – I would never have tried this if it weren’t for you. This looks too good to miss…thank you! Almost caved in and went for a more traditional parmigiano or manchego but decide to stick with the feta, and am soooo glad. May 7, 2018 - Look, I’m not going to call Friday night’s dinner a disaster. Thanks, Deb. Thanks for providing another dish that I can top with cotija. 6 years ago: Latke Waffles and The Crispy Egg it is my go-to-every-night-blarg-we-have-to-figure-out-what-to-eat-for-dinner-AGAIN site. That was a great tip for chopping cauliflower! Peel the onion and slice it very thin. Your photography and commentary are excellent…I learn so much! I think she’d love this recipe, and I can’t wait to share it with her as well as try it myself! I roasted the cauliflower in the oven instead of trying to brown it on the stovetop. One day I saw Bobby Flay cut one up on one of his shows (thankfully, not the one I mentioned above) and light bulbs went off all over the place: work with the cauliflower’s natural shape and it will work with you. I remember thinking back in the day (the last time I tried to convince myself that whole wheat pasta tasted exactly the same as what I was used to) that DeBoles wasn’t bad either. These were a huge hit with everyone. May 2, 2017 - What happens if you swap pasta for farro but keep the vegetables, cheese and crunchy lid? In fact, I’m going to get the last of the leftovers right now…. This sounds like my kind of recipe. The best part was the toasted walnuts and I’m not normally a walnut fan. I’ve owned the Chez Panisse Vegetables cookbook for years and have yet to cook from it. (If you wish, add more dried breadcrumbs and brown them in the oil.) I used pinenuts because I burnt what was left of my walnuts while trying to multitask. I’m trying to feed my boyfriend and I more veggies so this was a perfect fit. Eureka! First time since the pandemic!) I’ll add one more word of praise. Can’t wait for lunch tomorrow when I get to experience it all over again. Stumbled on your site (from Apartment Therapy, perhaps?) For the complete southern Italian peasant food experience, do not throw away the oil and bits in the pan. Good news, however, there’s no timestamp on dinner rolls, especially ones as wonderful as these. I already want to make these tomorrow night! “I refuse to eat something that doesnâ€™t sound good, great even, just because it is good for me and whole wheat pasta has also always been one of these things.” Amen! Yum. This looks great- and I apparently now have to thank my mom – I had no idea cauliflower was boiled or steamed as we always ate it sauteed or baked in something yummy. I used a little veggie broth while cooking to cut down on the oil. This sounds delicious. I have one suggestion, though: simplify the pickled onions and just use seasoned rice vinegar instead of the vinegar, sugar, and salt. Alice Waters, of course, does it beautifully. She also thinks you should have this with a crisp white wine–for real! 9 years ago: Apple Pie Cookies Pickle onion: Combine vinegar, water, sugar, and 1/2 teaspoon kosher salt in a small bowl. I can’t tell you how much we liked this, no wait, I can: I brought the leftovers to work the next day and had the best lunch I’d had in months, and I am making it again tomorrow night. Dinner heaven, basically. This dish is a big win with the family. I’d highly recommend it. Yumm! To me, the green looks like a parsley garnish on the final dish. I was skeptical but all I had in the fridge was a head of cauliflower and some pasta in the pantry… My oh my what a surprise! This reminds me a bit of a dish I made a while back using spiralized beets, goat cheese, walnuts, and fresh parsley. 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. I’m a Gala girl, but really love this new-to-me apple which has just been introduced down south. Also, have you discovered SweeTango apples? Do you think that I could substitute it? Ours turns purple too, though, even though we use non-iodized kosher salt. Guess what’s on the menu tonight? Save my name, email, and website in this browser for the next time I comment. This was amazing. There is something particularly appealing about this, although it definitely sounds a little dry at first. The idea of sneaking things in as though they don’t belong and then trying to casually look the other way by smothering something in marinara is awful. Tomoto sauce over pasta and walnuts…… too weird ahead and sautéed it, IMO kid! Hand, but the same but we find it serves a lot more bought it we went,. 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