Care & Storage
To eat fresh: store in the fridge for a week or so.
This pasta sauce recipe is a brilliant concoction from Aaron's brain. Seriously, to eat it is to believe it. Just try it.
Pasta Sauce of Cauliflower and Apple
Makes 2 main course servings or 4 side servings
¼ C good extra virgin olive oil
12 large garlic cloves, pealed and lightly smashed with the side of a knife
6 anchovy fillets, minced
2 Tbsp pine nuts
1 small to medium cauliflower (1-2 lbs), divided into bit-sized florets
2 medium apples, cored and sliced
¼ C fresh sage, chopped
Salt & pepper
1. Bring a large pot of well-salted water to boil and cook your choice of pasta. Before draining, reserve about ½ cup of the cooking water.
2. In a large, heavy skillet or saucepan with a tight-fitting lid, heat olive oil over medium heat. Add garlic and anchovies and cook, stirring, until the garlic is lightly browned, about five minutes.
3. Meanwhile, lightly toast the pine nuts in a small pan on low heat. Keep an eye on them – they will burn easily. When lightly browned and fragrant, remove from heat.
4. When garlic is browned, add the cauliflower and cook, stirring, another five minutes.
5. Add the sliced apple and ¼ cup of the pasta-cooking water. Cover the pan tightly and steam until the cauliflower is softened, 5-7 minutes.
6. Remove the lid and raise heat to medium-high, stirring to evaporate some of the remaining water (or, if it seems too dry at this point, add another splash or two of the pasta water). Add sage, plenty of salt and pepper. Cook for two minutes more, and then remove from heat. Adjust seasoning and serve over pasta. Garnish with the toasted pine nuts.
1 head of cauliflower, chopped roughly
3-4 tbsp olive oil
3-5 cloves garlic, minced (more or less to taste)
Salt and pepper to taste
Preheat the oven to 400° F. Place the cauliflower in a glass baking pan and drizzle with the oil. Cover with aluminum foil, and place in the oven. After 15-20 minutes, check the cauliflower and once it is starting to soften remove the foil. Cook, stirring every 10 minutes or so, until the cauliflower is browned and very soft; 20-40 more minutes, depending on how you like it. Stir in the garlic and return to the oven for 5-10 minutes until the garlic is fragrant. Season with salt and pepper to taste.
Indian Cauliflower with Ginger, Garlic, and Green Chilies
Adapted from Madhur Jaffrey’s Quick and Easy Indian Cooking by Madhur Jaffrey
3 tbsp vegetable oil
½ tsp cumin seeds
½ tsp yellow mustard seeds
3 cloves garlic, peeled and finely chopped
1 inch piece fresh ginger, peeled and cut into fine shreds
1 lb (4 heaping cups) cauliflower florets
1-3 fresh, hot green chilies
½ tsp salt
Freshly ground black pepper to taste
½ tsp garam masala
1/8 tsp cayenne pepper, or to taste
Put the oil in a wok and set over medium-high heat. When the oil is hot, put in the cumin and mustard seeds. As soon as the mustard seed begin to pop (this just takes a few seconds), add the garlic, ginger, cauliflower, and green chilies, all at the same time. Stir fry for 5 to 7 minutes or until the cauliflower has turned somewhat brown. Now add the salt, black pepper, garam masala, and cayenne and give the florets a good toss. Put in ¼ cup water and cover the wok immediately. Cook for 2 minutes and serve.