I know it’s January and we’re all supposed to cleansing and fasting but 2018 started out with two solid weeks of below 0˚F temps and I’m not about to deprive myself of the cozy carby goodness that is pasta. I just can’t get down with that no-carb life. So if you, too, are all about comforting winter meals then this post is for you!
This year I want to post more approachable and easy recipes that working folks and busy families can prepare during the week. Meals that you guys can make over and over and can fit into weekly meal planning if that’s your jam. I’ve had a lot of inquiries about Iley’s lunches (#ileysamazinglunches on instagram) and I want to do a series of posts for packed lunches as well. Let me know if that’s something you are interested in please. To be honest the kid could survive on veggie rolls for breakfast lunch and dinner, but leftovers from dinner are always an easy packed lunch. This creamy cauliflower pasta dish was a lunch winner for example. (He thinks it’s mac ‘n cheese – hehehe – mom tricks ftw!)
I love roasted cauliflower and it’s even better smothered in cream sauce. (Just being honest.) You can use any veggies you want or have on hand. I had leeks that needed to be used up but any kind of onion would work. Mushrooms would be heaven in this. I can see this with kale, roasted carrots, broccoli, lots of possibilities! You can sauté or roast the veggies too. Whatever is easiest for you. I will say though, the roasted garlic cloves really make the sauce, so don’t skip that step!
This sauce is everything, guys really, I couldn’t stop licking the spoon (not proud about that). The roasted red pepper was subtle but gave the sauce such a depth of flavor. Lots of layers of flavor happening here. Here’s a neat gluten free friendly trick to thicken sauces: blend in cooked white rice. It thickens the sauce and creates a rich creamy texture. This is a great option for for folks who can’t eat nuts and do all of the cashew cream sauce recipes you see these days. So save your leftover rice; any white variety like basmati, jasmine, sushi rice, or plain ol’ white will do.
I added chickpeas that I had leftover from making hummus, but, again, you can use any bean or peas you want here. Heck, frozen peas would be amazing in this. Other ideas would be frozen edamame, or cooked white beans like cannellini for example.
Ok and last thing about this recipe… We ate it cold for lunch the next day and it was so good, lol. Jake said it was like pasta salad, although it’s not vinegary. I dunno, but don’t be afraid to eat this cold the next day.
K, that’s it. Hope you love it!
recipe after the jump…
Prop Love: Mahogany board by Jacob Foley Designs. Ceramic shallow bowl by East Fork Pottery. Crystal dish by Facture Goods. Wooden spoon and scoop by Polder’s OWM. Cactus tea towel by Amelie Mancini. Naturally dyed gauze table linen by Nade Studio. Small white ceramic bowl by Lee Wolfe Pottery.