Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, May 17, 2016

Spaghetti with Cauliflower Pesto

Here’s a cauliflower dish you’ve probably never tried, I never had until I came across this recipe from Mario Batali. Cut a small head of cauliflower into florets then pulse into breadcrumb sized pieces in a food processor and set aside. Next into the processor put a half a cup of walnuts, a tin of anchovies oil and all, two cloves of garlic, a bunch of flat leaf parsley, a chopped jalapeno, and a quarter cup of extra virgin olive oil. Pulse until it’s formed a paste, add a quarter cup of Parmesan, pulse again quickly, then combine with the cauliflower in a large bowl.

Once you have your spaghetti boiling add some olive oil to a large pan over medium heat and cook the cauliflower mixture for 6 to 8 minutes stirring often. Before draining your pasta reserve a couple of cups of water, then drain and combine the spaghetti with your pesto adding the pasta water as needed to loosen the sauce. Serve with grated Parmesan.

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