Alison Roman’s Cauliflower Pasta | Recipes in the Quarantine

Alison Roman’s cauliflower pasta That she claims is her go-to Mac n cheese after a hard’s day work.
She is internet famous for “the stew,” a chickpea stew dish with turmeric, ginger and coconut milk. That’s how I found her but I’m not a coconut curry girl so this suits my taste much better. She should be famous for this but I guess it’s not gluten free and that’s the craze these days.
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My riff on it-
Added turmeric and deglazed with wine
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I had some cold pasta in the fridge and decided to make this. Of course the original recipe uses fresh cooked pasta but when in quarantine...
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Alison Roman’s Cauliflower Pasta

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Ingredients

—Bread crumbs (homemade or panko)
—Olive oil
—Parm Cheese
—1 cauliflower, cut into thin slabs
—2 shallots or 1/2 onion, sliced thin
—Red pepper flakes (optional)
—¼ cup white wine
—1 cup cream
—Pasta- orecchiette, rotini, ziti, Chunky shapes
—Lemon zest
— pinch of turmeric
—salt and pepper

Directions:

1. Make breadcrumbs first. Can use toasted bread in food processor. Cook in pan with olive oil and cheese. Toss and cook till brown. Set aside. Use same pan to cook cauliflower.

2. In same pan, Cook cauliflower with shallots or onion. Cook on medium heat until brown. Some sticking to the pan is good.

3. Cook pasta or take cooked pasta out from the fridge.

4. Next add wine in the pan and scrape off the bits. Reduce down. Then add cream and stir together.

5. Add red pepper flakes and more salt and pepper to taste. If a little liquid-y it’s okay- the pasta will absorb it.

6. When pasta is al dente add it to the pan with cauliflower. Toss and add lemon zest and more cheese. Serve with some mint and red pepper flakes if desired.

To your happy and healthy life, 

Joanna

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#cauliflower #pasta #vegetarian #vegetariano #orecchiette #nyfood #food52 @alisoneroman #comfortfood #macncheese #chardonnay #nsowines #pasta #nytcooking #cooking

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Alison Roman’s cauliflower pasta “Her Mac n cheese” Famous for “the stew” chickpea stew dish with turmeric, ginger and coconut milk . My riff on it- Added turmeric and deglazed with wine . I had some cold pasta in the fridge and decided to make this. Of course the original recipe uses fresh cooked pasta but when in quarantine... . Ingredients —Bread crumbs (homemade or panko) —Olive oil —Parm Cheese —1 cauliflower, cut into thin slabs —2 shallots or 1/2 onion, sliced thin —Red pepper flakes (optional) —¼ cup white wine —1 cup cream —Pasta- orecchiette, rotini, ziti, Chunky shapes —Lemon zest — pinch of turmeric —salt and pepper 1. Make breadcrumbs first. Can use toasted bread in food processor. Cook in pan with olive oil and cheese. Toss and cook till brown. Set aside. Use same pan to cook cauliflower. 2. In same pan, Cook cauliflower with shallots or onion. Cook on medium heat until brown. Some sticking to the pan is good. 3. Cook pasta or take cooked pasta out from the fridge. 4. Next add wine in the pan and scrape off the bits. Reduce down. Then add cream and stir together. 5. Add red pepper flakes and more salt and pepper to taste. If a little liquid-y it’s okay- the pasta will absorb it. 6. When pasta is al dente add it to the pan with cauliflower. Toss and add lemon zest and more cheese. Serve with some chopped green onion and red pepper flakes if desired. #cauliflower #pasta #vegetarian #vegetariano #orecchiette #nyfood #food52 @alisoneroman #comfortfood #macncheese #chardonnay #nsowines #pasta #nytcooking #cooking

A post shared by Chef Joanna’s Kitchen (@chefjoannas) on Apr 20, 2020 at 5:56pm PDT

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