Tag Archives: vegetarian

First Week

6 Jan

It’s been a little busy since Sunday, but I’m pleased to report that I’ve been keeping up with things. My sister cooked on Sunday (hey, it counts since it was homemade),  Tuesday I ate soup, and Wednesday I didn’t eat much of anything due to a stomach virus that is best left not discussed.

That leaves Monday, and my little project’s first official disaster.

I’d made the Cavatappi with Cauliflower before, and it turned out pretty well (well, sis wasn’t that pleased with it but I was a fan).  I had no reason to think it was going to turn out any differently this time around either.   Yeah, not so much.  I’m pretty sure I didn’t let it steam long enough because the cauliflower was still pretty hard.  And burnt.  I’m pretty sure the lesson learned here was not to take a phone call in the middle of making dinner.  If only I’d been watching it….

There are no pictures of this week’s debacle.  I’m just too ashamed.

1 tsp olive oil, extra-virgin
2 clove(s) garlic clove(s), finely chopped (large)
1/4 tsp red pepper flakes, to 1/8, or to taste
1 Tbsp canned tomato paste
1 cup(s) reduced-sodium chicken broth
2 Tbsp parsley, fresh, chopped
16 oz frozen cauliflower, 1 package, thawed
2 cup(s) cooked pasta
  1. Heat the oil, garlic, and crushed red pepper in a large nonstick skillet over medium heat. Cook until the oil sizzles and the garlic just begins to turn golden, about 1 minute. Place the cauliflower and tomato paste on opposite sides of the skillet and cook, stirring separately, until tomato paste turns orange-gold, about 1 minute. Add the broth, stirring to blend; bring to a boil. Reduce the heat and simmer, covered, until the cauliflower is very tender, 20–23 minutes.
  2. Meanwhile, cook the trumpetti according to package directions, omitting the salt; drain. Add the pasta to the cauliflower sauce and toss until mixed. Serve, sprinkled with the parsley. Yields 1 1/2 cups per serving.

I’ll try this again one of these days, but I’m really not in any hurry. Here’s hoping that tonight’s Thai Rice with Pineapple and Shrimp turns out better.

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