they say that opposites attract. (they meaning society, cliches, take your pick). but i’d like to beg to differ. i had some hallmates i used to hang out with at the beginning of my freshman year, but over time, i came to find that we just weren’t that similar. there was a time where i basically had to drag them out of the hall to get donuts with me. who’s not down for donuts??? (aside from if you’re gluten free, at which point you are exempt and i am down to get an acai bowl with you like the basic california girl that i am). and then when we got to the donut place, they 1) got the same thing and 2) weren’t down to share with me. no wonder that i, a food obsessed person, did not last in friendshipial bliss with these otherwise nice humans.
i’m not saying that i want to be friends with my carbon copies. no, then we’d snipe at each other and enable the other to buy and consume way too much food. i’m saying that there needs to be threads of commonality that run deeper than a mutual interest in a trashy mtv reality dating show (what can i say, i was bored my freshman year).
pasta, cauliflower, pecans and feta are all fairly agreeable ingredients. they go with a lot of things, and aren’t opposite of many things. so, this weeknight cauliflower pasta with pecans and feta works. the crunchy, toasty nuts mingle with the chewy pasta. the salty, creamy feta goes with the assertive scallion and vinegar, which also goes with the sweet, tender cauliflower and onion. harmonious? i think YES.
1 year ago: Miso Pilaf with Cucumber and Grilled Eggplant, Black Bean and Corn Quesadillas
2 years ago: Mediterranean Quinoa Salad, Cherry Garcia Cake
3 years ago: Tofu Banh Mi Salad, Bon Appetit‘s Best Banana Bread (apparently i had a thing for bon appetit + banana bread…)
4 years ago: Aunty Pin’s Banana Nut Bread, Bon Appetit‘s Cocoa Brownies
Weeknight Cauliflower Pasta with Pecans and Feta
- 1 head cauliflower cut into small florets
- 1 onion sliced thinly
- 2 cloves garlic minced
- 1/2 lb pasta cooked
- extra-virgin olive oil, white wine vinegar and lemon juice to taste
- 1/4 cup toasted pecans, almonds or walnuts
- 1/2 cup feta or ricotta salata crumbled
- 2 scallions chopped
Heat some oil in a large pan over medium heat. Add the cauliflower. When the cauliflower begins to soften, add the onion and garlic. Saute until the vegetables are crisp-tender. Add vinegar and lemon juice to taste. Add the pasta, then add enough extra-virgin olive oil to coat the pasta thoroughly. Toss and serve with the nuts, cheese and scallions on top.
From Alice Waters’ Chez Panisse Vegetables. Should you want some more protein, might I suggest an egg? I like hard-boiled or fried. Chickpeas (or other beans) or chicken (or other protein) also work well here. Calorie information does not include to taste quantities.