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Garlic Mashed Cauliflower and Potatoes
Garlic Mashed Cauliflower and Potatoes
INGREDIENTS
DIRECTIONS
Boil potatoes and cauliflower together till tender. Drain and mash potatoes, cauliflower, oil and butter. Add rest of ingredients mix through.
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Crispy Whole Roasted Cauliflower
Crispy Whole Roasted Cauliflower
INGREDIENTS
DIRECTIONS
Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside. Trim the base of the cauliflower to remove any green leaves and the woody stem. In a medium bowl, combine the yogurt with the lime zest and juice, Chile powder, cumin, garlic powder, curry powder, salt and pepper. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.) Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
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Rigatoni with Peppers, Squash and Tomatoes
Rigatoni with Peppers, Squash and Tomatoes
INGREDIENTS
DIRECTIONS
In a large pot of boiling salted water, cook pasta according to package. Reserve 1/2 cup pasta water, then drain. In a large skillet, heat 1 tbsp. oil over medium-high. Add sausage and cook, breaking apart with a slotted spoon, until cooked through, about 6 min. With slotted spoon, transfer sausage to a bowl. Add 1 tbsp. oil and bell pepper to skillet and cook, stirring, until browned in spots, 6 min. Add squash and half the tomatoes; cook 1 min. Add 1/4 cup pasta water and cook until tomatoes soften, 4 min. Return sausage to pan and add remaining tomatoes. Season with pepper flakes. Cook until sausage is warmed through and juices thicken slightly, about 2 min. Toss with pasta; if necessary, add remaining pasta water to create a light sauce. Serve with Pecorino Romano.
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