9 years ago: Apple Pie Cookies I’ve been cooking all week. I finally made it tonight, and I’m about to go back for seconds. I make something similar based on a recipe from the cookbook Chloe Flavor: toss cauliflower florets and drained canned pineapple chunks in oil and taco seasoning, roast until edges are getting crispy… She calls it a vegan take on tacos al pastor. Wonderful. Oh, ho — cauliflower tacos are already on OUR menu for this week. I am in full-blown coconut hatred. I’ll make this again. This was delicious! Thanks! I can understand why some commenters are saying this was bland, but I took steps to spice it up. Keep up the great work. Sometimes without pasta for a side dish. To me, it is like the advice to substitute diet cola for sweetener in some recipe. Looking forward to The. And it’s sooo easy. Almost a non contest. I keep leftover meat just for times when I don’t want to cook more than what I want for dinner, heh. I’m generally a little wary of savory dishes with nuts in them (peanut sauce = yuck! This was absolutely delicious! Am I missing something? LOVED these! Great recipe – thank you!! Cut into 1 to 2-inch florets. Ick! The breadcrumbs (poor man’s Parmesan!) Dinner heaven, basically. This sounds delicious. Great name for your next cookbook: If It’s Smitten, I’m In! I also used buckwheat pasta rather than wholemeal. It was cauliflower sauted with tomotes low until they lost their color and texture, it mad the sauce rich and the taste was heavenly. Now if you have any ideas for making brown rice not only edible but delicious, please pass them along. I never even tried Cotija in my life, so I am open for any suggestions and can’t compare…. My husband says to increase the walnuts, although I thought there were plenty. Thank you so much for the link to the avocado delivery service. I’m making it again this week. I love the salty-sweet combination of the walnuts, feta, and carmelized onions. I made this yesterday and it was pretty good. This looks great- and I apparently now have to thank my mom – I had no idea cauliflower was boiled or steamed as we always ate it sauteed or baked in something yummy. There were only two of us eating these for dinner, so we enjoyed the leftovers the next morning — heated up the remaining filling and ate with salsa, pickled carrots/cabbage we had on hand, and jammy eggs. ), This looks perfect! threw in some basil, substituted mizithra, added lemon zest. Plus it’s a nice way to use what often is “the forgotten vegetable” (cauliflower). http://www.epicurious.com/recipes/food/views/Spaghetti-with-Cauliflower-Green-Olives-and-Almonds-236936. holy smokes. Ah, I think I will make this tonight, finding myself in possession of all of the requisite ingredients. I needed something to go with the pork roast I was making. I was at Lupa once and had a pasta dish with cauliflower that had been sauteed with rosemary and red pepper flakes and it was stunning. Dip the cauliflower florets in beaten egg then the breadcrumbs and fry until golden brown. We also added about a half cup of marinara sauce. Thanks. this is soooo good it doesn’t even make sense! First, steam or boil the cauliflower until just tender, or crunchier if you prefer. I did use the ricotta salata – yum. The first time I made this, I used fresh cauliflower but had undercooked the pasta. Made these last night, and they were amazing! Everyone can clear a space around me. Been enjoying your sweet potato tacos but one of my kids claims not to like sweet potato. I used one large head of cauliflower but it is probably double the size of the ones I buy in the grocery store in the winter. I actually like cauliflower, though somehow avoid making it. The point I’m getting at is I’d just last week made a cauliflower baked dish, which was merely edible but made me think, “hey! Caulifower is just one of those veg that you know you should be eating more of, but can somehow never find a way to cook it that is both good looking and tasting. I do love cauliflower a great deal. We are roasted cauliflower people. This is usually how I get it toasty yet somewhat crisp. This recipe looks really interesting, quick & easy. To assemble tacos, scoop cauliflower-bean mixture onto a warmed tortilla. 7 years ago: Frico Grilled Cheese Sandwiches (Boo!) I want to cry, this is so good. I have a sneaking suspicion that this will be better tomorrow, heated up… :). The walnut and whole wheat pasta really give the dish a great nuttiness, which plays off the lemon and vinegar. This sounds delicious! i love this site – the photos, the reads, the stories. The pickled onions were a particular highlight! All I can say is WOW! Notify me of follow-up comments by email. So delicious! Once as prescribed, and a second time with four times as much garlic and a little chardonnay instead of lemon juice. I tend to doubt my instincts, and look for very precise recipes. Seeing as it has no fewer calories than the white-flour stuff and only a smidgen more nutrients, nobody could sell me on it, no siree. I went heavy on the walnuts and ricotta though, since I think those additions really made the dish something special. He removes the core in one large piece, let the freed flowerets fall to the counter and cut only where there is a nautural break or bound stem and there is tremendously less mess and waste. It’s a lot (probably 4 to 6 cups), and 2. 6 years ago: Latke Waffles and The Crispy Egg What a fun cooking adventure. It's a quick vegetarian pasta … O.M.G. Post was not sent - check your email addresses! Seperate your cauliflower into bite size pieces. I made this for dinner. Made this tonight and it was a total WIN. But this looks so tasty. Is that abnormal? This recipe looked easy enough. For one, my husband would jump its undeserving defense and hey, nobody went to bed hungry, did they? On the strength of your enthusiasm here, I’ll have to give this one a whirl… Looks fab! That was a great tip for chopping cauliflower! Here in Switzerland we can also get ricotta salata. It would not be the Smitten Kitchen if I wasn’t popping in here, chaotic as ever, 24 hours before the cooking- and eating-est day of most of our years, to suggest a new recipe for your menus, that, judging by my DMs, you settled weeks ago. We used Mission’s adorably tiny “street taco” corn tortillas. These were fantastic. Anyway, this one will be going into the regular rotation with that small amendment. Mary. I love cauliflower with pasta and this recipe looks delicious! Some tweaks.. it was a little dry so did some half and half at the end. I love Smitten Kitchen! I served this with grilled marinated chicken breasts. I’m looking forward to making Alice Waters’ rendition soon. The Best Smitten Kitchen Recipes, According to Eater Editors Our editors cook more now than ever — and keep returning to Deb Perelman’s blog to … Dinner heaven, basically. It was much more firm and salty than the Bulgarian/French stuff. Yummy, I love cauliflower : ) boiled, sauted, roasted, it’s all good! And, I LOVE ricotta salata in anything:). Thanks for this one – I made about 1/3 of the recipe – and still have plenty for lunch tomorrow. Freeze half? We have a variety of pans and a very large sauteeing pan, so we actually had no problem fitting 2 heads of cauliflower in it. Somehow when I made it, it had too much tang—btw the feta, lemon and vinegar. First off, I used one head of cauliflower and one of broccoli, then I used lime juice instead of lemon, roasted cashews instead of walnuts, and old cheddar instead of feta. Dinner heaven, basically. So I used yellow/orange cauliflower and next time I might use a combination of colours. pecorino!) I used feta cheese and it was just perfect. I may just have to give this a try! I’d highly recommend it. I love cauliflower and feta and walnuts and pasta so I did not hesitate. Delicious. I made this for dinner tonight. I have jury duty and am planning to take this with me rather than forage in the mean streets of Trenton NJ for some form of lunch. We halved the recipe for only 2 people and it made plenty. The end result was primo. Thank you so much for expanding my vegitable horizons! Thanks for giving us an easy weeknight dinner. No, I did NOT thaw them, just tossed them into hot olive oil, and proceeded from there. Add the garlic and remove from the heat, tossing and stirring so the garlic doesn’t burn; if it starts to brown, add a splash of water. Also, garlic cloves and heads of cauliflower really do vary so much in size that the recipe might need an indication of how many cups of cauliflower/how many tsp of chopped garlic. Previous post: whole wheat chocolate oat cookies. Thanks, Deb! For the complete southern Italian peasant food experience, do not throw away the oil and bits in the pan. ….so much for the poor cauliflower, I’m afraid it now pales in comparison to its richer, creamier neighbor. It’s super tasty!! Tasty! and it eventually browned up nicely. Mine didn’t end up dry, but it didn’t have the pizazz I was hoping for. May 28, 2012 - Tired of soft, heavy pasta dishes? The textures and flavors are all so wonderful together! I served it with my own recipe of root beer/orange ginger/ketchup/brown sugar-glazed chicken (I kind of invented the recipe when I didn’t have many ingredients on hand and just threw together what I had; it was delicious) and garlic-lime asparagus. If I was going to make anything extra, it might be the “lazy taco slow” buried in this recipe. The roasted cauliflower tasted so much better than I could imagine. Jun 13, 2018 - I set out to the grocery store after work yesterday with the intention of making Smitten Kitchen's Leek Fritters with Lemon and Garlic for dinner. Made this last night and it was a big hit! Plus, currently on a big roasted cauliflower kick. But, I hated it. We really like both Bulgarian and French feta, but this was (I think) Greek feta that Alex’s mother had picked up for us at the… Russian store. This is a new favorite in our house! Soooo good it doesn ’ t the cauliflower in one pan buy rarely it... Had ricotta salata in anything: ) cauliflower or butter scotch ice cream when the cauliflower for some additional of. That my mouth ’ re way better when homemade, of being off (... Making this on top of the earlier smitten kitchen cauliflower pasta announced that it was the walnuts. 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