Cauliflower and Shells

Have you ever been certain that you had some pantry staple and discover when you are pulling all the ingredients together before cooking that one is missing? Oops. The recipe I was following called for saffron, something we usually have on hand. I did not take into account the fact that my husband had been using it in focaccia however so the cupboard was bare. I looked for turmeric and that was missing as well. As I contemplated my spice options I noticed a spice blend, guessed at an amount and gave it a go. The results were well received. Guests noted a pleasant but not overpowering bit of heat. Lovely.

Cauliflower and Shells
Servings: 12+
Prep time: 25 minutes
Total time: 45 minutes

Ingredients:

  • 3 Tbsp. olive oil
  • 2 heads cauliflower, florets and core cut into small, even-sized, pieces
  • 2 onions, finely diced
  • 2 cloves garlic, pressed
  • 4 Tbsp. chopped fresh parsley, divided
  • 2 tsp. red pepper flakes
  • 2 tsp. Penzey’s Mural of Flavor spice blend (or see note)
  • 12 oz. pasta shells
  • kosher salt and cracked black pepper
  • Parmesan cheese for serving

Directions:

  1. Bring a large pot of water to a boil for the pasta.
  2. In another pot, fitted with a steamer basket, steam the cauliflower for about 3 minutes. Taste – it should be toothsome with a bit of crunch left. Transfer cauliflower to a bowl and set aside. Drain pot, wipe clean and return it to the stove.
  3. Heat the oil in the pot over medium heat. Add the onion with a large pinch of salt. Stir in the oil and cook until the onion softens, 5-6 minutes.
  4. Add the garlic, pepper flakes, spice blend and about 1 tablespoon of parsley. Stir to incorporate and cook until the garlic is fragrant. Add the cauliflower, another large pinch of salt and combine. Add 1 cup water and cover. Cook for 5 minutes. Taste the cauliflower; if it done to your liking them remove from the heat and keep warm.
  5. While the cauliflower is cooking you can cook your pasta in well salted water. Drain, return it to the large pot and mix in the remaining parsley.
  6. When both pasta and cauliflower are cooked combine, mix and taste for seasoning. Adjust to your taste and serve.

Notes:
If I didn’t have the Mural of Flavors spice blend I’d cry. Then I’d mix together 1 tsp. dried thyme, 1 tsp. ground black pepper, 1/2 tsp. dried rosemary, 1/2 tsp. ground coriander and the zest from a lemon or orange. Use 2 teaspoons of that and save the rest. Finally I’d make a trip to Penzey’s to get more of the spice blend; it is that good.

This recipe is based upon Cauliflower with Saffron and Pasta from Vegetable Literacy by Deborah Madison as shared by The Splendid Table.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s