While I think about practically each meal I make a possibility for recipe growth, typically the meals I cook dinner for myself at dwelling when no one is watching is, nicely, not very spectacular. It can really feel too easy, too beige or too boring to ever see the sunshine of day. I lovingly refer to these dishes as “personal dinners.”
Dishes like this creamy cauliflower pasta fall into the “personal dinner” class. But after cautious consideration, I’ve decided that it’s too great not to publish. It’s not a lot to have a look at — a reasonably easy, actually beige, not-at-all-boring skillet pasta. And but I now not really feel embarrassed to share. Creamy cauliflower pasta, I like you, and I don’t care who is aware of it!
This pasta doesn’t compromise. It’s consolation meals, but additionally principally greens. It’s advanced, however fast. Sure, there may be a complete cup of heavy cream concerned — I imagine that should you’re going to go for it, you need to actually go for it — however there’s a complete head of cauliflower, too. There’s creamy richness, however there’s additionally salty crunch (from pecorino bread crumbs, that are made in the identical skillet, thankyouverymuch). There’s deep savory taste from frivolously caramelized shallot, but additionally a light-weight breeze from lemon zest and chopped chives.
If it wasn’t already apparent, I’ll come clear now and let you know that sure, that is primarily a extra developed model of macaroni and cheese. That said, the cauliflower content is so high that I felt the recipe deserved a different title, so here we are.
The technique is also a little less scary, in that there is really no technique. No building of a separate sauce, no thickening of a roux. Just sliced or chopped cauliflower sautéed until lightly golden and simmered with a bit of cream and grated cheese. It’s used to coat large tubes of al dente pasta, and is topped with those crisped golden-brown bread crumbs.
This pasta is best eaten straight from the skillet with one fork, but that directive is negotiable. It is, after all, your personal dinner.
And to Drink …
This creamy cauliflower pasta, with a piquant touch of pecorino, calls for a dry, incisive white wine, which will cut through the richness of the dish while refreshing the mouth. That offers plenty of choices, from simple and cheap to complex and expensive. Myriad unoaked Italian white wines will do the job, but something a little more expensive, like a good Etna Bianco made with the carricante grape, would be delicious. Dry, linear grüner veltliners from Austria have an herbal touch that would go well, as would unoaked chardonnays, whether inexpensive Mâcon-Villages or pricier Chablis. You could try a good sauvignon blanc, made in a dry, minerally style, or a chenin blanc from the Anjou region of the Loire Valley. Feeling bold? Serve this with fino sherry. ERIC ASIMOV
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