Here's another easy, light, vegetarian meal that I love to make. The recipe is adapted from Gourmet magazine (I used way less olive oil). The (orange) cauliflower, parsley, and garlic are from Stoneledge Farm. The rest of the ingredients were easily found in my pantry and the local grocery store. And the result is one tasty plate of pasta.
I'd also like to note that while anchovies aren't really my thing, I imagine they'd be a nice addition to this dish.
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3 comments:
Wow! I never knew you were such a good chef.
I love cauliflower. I might have to try this recipe. I might also make some curry with cauliflower and the goat cubes I have in my freezer!
Joon S.
http://vinicultured.com
I don't know how "light" this is with 1/2 cup olive oil. Some people on Gourmet's web site said they cut it to 1/8 cup and liked it better.
Thanks for pointing that out, vicsailgarden. I definitely didn't use that much olive oil! The post has been edited.
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