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Pasta with cauliflower and toasted breadcrumbs |
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Filed under: Dinner, Recipes, On the Blogs, Roasting, Comfort Food 
You probably won't win any nutrition awards for this meal (its painfully whitish-tan color reminds us that there aren't many rich nutrients hidden in the dish), but no matter - it's still a delicious dinner choice for meat eaters and veggies alike.
The recipe does call for anchovy filets, so simply omit those if you're a vegetarian (unfortunately, though, anchovies are known to produce a certain je ne se quoi in foods that is hard to reproduce). But there's nothing wrong with a simple pasta and cauliflower dish, too.
One of the keys to this recipe is the roasted cauliflower - you cook them until they're just browned, which is sure to bring out their best flavor. And don't forget the parmesan cheese at the end for an added salty kick.Permalink | Email this | Comments
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