Fast and Filling.
That is exactly how this dish can be summed up. Prep a head of cauliflower, cook up a package of noodles–in the same pot besides–and you have a tasty, nutritious meal that will suit vegetarians and non vegetarians alike.
Cauliflower is so nutritious, not to mention very low calorie. It is also very filling. Mixed with pasta and seasonings it makes a meal. For the version pictured here, I used ziti, so I left the flowerets good sized. If you like you can use macaroni or shells. If so, cut the cauliflower into similar size pieces. I also folded the bread crumb mixture into the cauliflower instead of pouring across the top. Either way works.
You will want to toss it to allow the olive oil flavor to permeate both the pasta and the cauliflower.
For variations, I’d add some finely chopped spinach, sliced green onion or chives, or even some chopped olives. Kalamata olives would be wonderful. Of course, if you can’t resist, you could stir in some shredded cheese too, but I prefer this light.
Use a high fiber or whole wheat noodle too.
Very satisfying and so simple!
Serves: 4 to 6
- 8 to 10 cups water
- Salt to taste
- Pepper to taste
- 1 head cauliflower, broken into 1 inch pieces
- 1 package tubular pasta like ziti or rigatoni
- 4 to 6 tablespoons olive oil
- 1 slice stale Italian bread, crumbled
- Using a large sauce pan, bring water to a boil.
- Add a little salt and the cauliflower pieces.
- Cook for 5 minutes
- Add pasta and cook 8 to 10 more minutes until al dente.
- Drain the cauliflower and the pasta. Keep hot in a warm serving bowl.
- Heat the oil in a small pan, add the bread crumbs and fry over a brisk heat until well browned. Sprinkle over cauliflower and pasta, add pepper and fold gently to mix.
- Serve hot.
It is such a easy dish. A sauce pan and a colander and you are set.
Next time I’ll add some chopped spinach for color. Chives or cilantro would be tasty too.