sometimes I get my recipes from my favorite cookbook, the sprouted kitchen, other times the food and wine or whole food websites. but sometimes there are nights where I just need some extra help and I look to the all powerful google to give me the answer. last night, knowing I had a few items and that cauliflower was one of them, I found the love & lemons blog, and the perfect cauliflower pasta recipe.
Before you check out because you hate what you know of cauliflower, don’t. Jeremy hates it, too. or hated it, until I made this dish last night, and now he is a believer!
Because so many of you asked for the recipe on instagram, I am copying and pasting the recipe below, but you really must try it, and you must check the blog out. she is, as far as I can see, a fantastic chef, and as a vegetarian, i adore the liberal use of fresh, seasonal, whole ingredients often found in her recipes.
a few personal notes:
I modified the recipe a bit to feed 4.
1 entire head of cauliflower
3 garlic cloves
1 entire bunch of fresh organic spinach
2 lemons, zest of 1
1 cup feta cheese (because jeremy is feta crazy)
1/2 cup chopped fresh basil leaves
1/4 cup sliced toasted almonds
1/4 cup toasted bread crumbs (you MUST toast them, it really changes the flavor)
2 poached eggs on top, so everyone got 1/2 of one on top of their pasta when plated.
I left out the sun dried tomatoes and red pepper flakes because I didn’t fancy them that night.
And in my humble opinion, the poached eggs are a MUST.
oh. my. gosh. they were so heavenly.
here’s how I poached the eggs:
4 cups water
1 T red wine vinegar
bring to heavy boil.
crack 1 egg into a small bowl. (I used the small dish we have for coffee creamer, because it pours easily)
turn down water and vinegar to a low boil and pour in the egg gently so it doesn’t break.
one moment later, pour in the second egg.
2 minutes on the timer, then pull out with a slotted spoon and keep in a bowl of warm water until it’s time for it to garnish the pasta.
Tu dois le faire, c’est très bon!