Skip to main content

Pasta with Cauliflower and Chard

My photo...

Original photo from "Joanne Eats Well with Others"


Ok, aside from the fact that my photography needs work, this recipe was outstanding and I will be making it again soon.

I followed this recipe from Joanne Eats Well with Others. I was not familiar with this blog until Pinterest showed me this recipe. I'm a new fan. After posting this, I plan to go bookmark a bunch more of her recipes.

I like recipes that are packed with veggies but don't feel like they're packed with veggies. The "sauce" is mostly just cauliflower and chard, but it feels rich like pesto (thanks in part to the parmesan). And I love the texture of the food-processed cauliflower.

My only real modification was that I added lemon zest. Because I already had the lemon and it just seemed like the right thing to do. Also, instead of grating the parmesan, I food-processed it into little pebbles. This was purely a matter of laziness, but I actually really liked it that way because it retained a little bit of bite in the final product. Oh, and I deleted the red pepper flakes, because 4-year-old.


The Recipe:
1 lb pasta
1 medium cauliflower, pulsed to rice-like consistency in the food processor
1 bunch chard leaves, food-processed until tiny
8 cloves garlic, minced
1 lemon, juiced and zested
2 tb olive oil
salt and pepper, to taste
1/2 parmesan cheese, food processed into small pebbles
  • Boil pasta. Reserve 1/2 c pasta water.
  • Heat olive oil over medium heat. Saute garlic for 1 minute. Add chard and cauliflower, and saute for about 6 minutes until cooked through.
  • Turn off heat. Add lemon juice, lemon zest, salt, and pepper.
  • Toss in pasta and parmesan cheese.

The Verdict:
Overall grade: A+
Overall reason: Healthy and so delicious
Time to prepare: 30 minutes
4-year-old quote: "Let me help you reach the mise en place when you're ready for each thing!" (I taught him that while we were cooking this recipe together.)


Labels:

Comments

Post a Comment

Popular posts from this blog

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...
Post a Comment
Read more

Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping I saw a Pinterest recipe for samosa-filled quesadillas, which led me to  this recipe  from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit! I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them! The Recipe (adapted from  Nadia's Healthy Kitchen ) 2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans) 1 small onion, chopped 4 garlic cloves, minced 1 thai chili, minced 1 bell pepper, chopped 1 potato, baked until soft (or microwaved for...
Post a Comment
Read more

Vietnamese Curry Stir-Fry

  When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at  Pho Grand  in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from  Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...
Post a Comment
Read more