i love cookbooks.
good ones inspire you with
intricate recipes and beautiful pictures...
and pretty soon you're imagining all the amazing things
that could come out of your kitchen!
i got two new cookbooks for my bday. lucky me :)
recipe via the sprouted kitchen cookbook
i don't know about you, but when i make pasta dishes,
i like more 'stuff' and less pasta.
for that reason, i actually thought you could have either
INCREASED the ratio of 'stuff' to pasta,
or just lowered the amount of pasta in this dish.
but that's just me :)
overall - loved the flavors.
the caramelized cauliflower, sweetness of the nutmeg and hazelnut,
with the freshness of the basil. YUM.
i couldn't resist - i also ended up adding red pepper flakes
at the last minute to give it some kick :)
1 head cauliflower
2 tablespoons olive oil
2 teaspoons lemon pepper
sea salt & fresh ground pepper
1 teaspoon freshly grated nutmeg
1/2 pound whole grain pasta
3 tablespoons unsalted butter
2 tablespoons white balsamic vinegar
handful of fresh basil leaves, cut into slivers
*i would have doubled this, but i LOVE basil*
1/2 cup chopped toasted hazelnuts
shaved pecorino for garnish (optional)
1. preheat oven to 425 degrees.
bring large pot of salted water to a boil for your noodles.
cook pasta according to the package instructions.
2. meanwhile, cut the cauliflowers into 1-inch florets,
discarding the thick middle stem.
spread florets on a rimmed baking sheet and toss
with olive oil, making sure each piece is coated.
sprinkle with lemon pepper, 1/2 teaspoon salt, nutmeg & toss.
roast, gently stirring about halfway through the cooking time,
until there are lots of caramelized spots, 25-30 minutes.
3. meanwhile, in a large saute pan over medium heat,
warm the butter and swirl it around the pan until it
starts to bubble and just begins to smell toasty - about 2 minutes.
turn off heat.
**i felt like the 3 tablespoons of butter was a bit much,
so i dumped about 2 tablespoons prior to adding the rest of the ingredients**
4. drain pasta, reserving a bit of the water.
to the pan with the browned butter, add the pasta, a splash of pasta water,
balsamic vinegar, basil, half of both the cauliflower and hazelnuts,
and a pinch or two of salt. toss everything to combine.
*i would double the basil next time*
5. divide the pasta mixture into bowls and top each serving
with a portion of the remaining cauliflower and hazelnuts,
as well as a few grinds of pepper.
garnish with cheese if your heart desires.