Meatless Monday: Spaghetti with Spicy Cauliflower Sauce #src #meatlessmonday
Posted Mar 11 2013 3:33pm
Making pasta is a bit of an ordeal of my house, since I have to make regular whole wheat pasta as well as gluten free pasta. It’s made even more difficult because I have a 20-year-old Jenn Air range with only two working electric burners and two grill-like burners that take forever to heat up. This means I have to make the pasta first, then put it aside while I make the sauce. Then I have to reheat the pasta before serving. Needless to say, I can’t wait until we have enough money saved to do our kitchen remodel.
Even so, this month’s assignment was enticing enough to deal with the inconvenience. I chose Melissa from Smell’s Like Brownies’recipe for Spaghetti with Spicy Cauliflower Sauce for several reasons. First, it’s a terrific dish, even if my husband thought I should have added some sausage to it. (Not a bad idea, frankly.) And second, because my daughter, Lucie, loves cauliflower.
Changes: I didn’t change up too much in this dish, except for the way I cooked it. For example, I minded and left it in the pan instead of crushing the cloves and removing them later. I also partially cooked the cauliflower then added the onion and cooking both together instead of cooking them separately.
How to cut cauliflower: I don’t like tossing the cauliflower stems and just using the florets as it seems such a waste. Instead, I slice the cauliflower head into 1 inch slices, then break them apart with my hands into bite sized pieces. Yes, there’s a mixture of pretty and not-so-pretty pieces of cauliflower, but it all tastes good to me!
About the type of cheese: Any freshly grated Romano style cheese is perfect with this dish. I used a Romano-Pecorino cheese from Trader Joe’s that’s very tasty, so feel free to experiment!remember to liberally salt your pasta. In my opinion, this pretty much eliminates the need for adding more salt to the sauce later on.
The convenience of Gourmet Garden herbs: Instead of fresh parsley, I used Gourmet Garden parsley instead. I’ve been having a lot of fun experimenting with Gourmet Garden’s products, and love the convenience of squeezing out just enough for a recipe without having to buy a whole bunch of herbs. There’s nothing worse than throwing rotten parsley into the compost bin because you didn’t have another use for it before it went bad. If you wish, use the same amount of fresh parsley instead.
Serving the sauce: Since I made two kinds of pasta, I served the sauce on top of it instead of dumping all the pasta into the sauce pot. This also is a better way to do things if you plan to have leftovers as the sauce will soften the pasta, so by the time you reheat it, it’s sort of mushy.
Salt your water: Finally, don’t forget to liberally salt your pasta cooking water. In my opinion, this practically eliminates the need to add extra salt to your pasta sauce.