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Marilee J. Layman

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06:40 pm: Pasta with Spicy Cauliflower and Walnets
Back on June 3, I said I'd try this recipe that week. Well, a month here and there isn't so bad.

It tasted good, but there are some things I'd do differently.

First, I'd move a chair in. By the last few minutes I was close to having to brace my forearms on a range with two burners going.

Second, I'd probably leave the walnuts out. I didn't think they blended well either taste or texture.

Third, I'd cut the florets up more. I was holding an edge with the fork and eating around it.

But in the end, what I'll probably actually do is to flavor some olive oil with the crushed red pepper, garlic, pepper, salt, and parsley. I could use it with a lot of pastas or veggies, which I'm really good at boiling/steaming.

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[User Picture]
From:sciamanna
Date:July 11th, 2009 01:21 pm (UTC)
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Try adding olives, black or brown if possible. That (and capers) is what I use for flavour for my cauliflower pasta and broccoli pasta. (Non-vegetarian Italians traditionally use anchovies too, or instead. Meaning one salted anchovy washed and chopped up per portion, more or less).
[User Picture]
From:mjlayman
Date:July 11th, 2009 04:39 pm (UTC)
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Oh, good ideas, and I like anchovies! Thanks!
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