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Purple Cauliflower Pasta

Roasted cauliflower and tahini are a magical combination, so of course all I could think of to improve on this combo was to add pasta. Behold: You’ll need (For one to two people, scale up as needed for a larger dinner):

  • 1 small head of purple cauliflower (it can be white or cheddar cauliflower too, but the purple ones look cool and are more nutritious)
  • 2 – 4 oz spaghetti (or linguine) – depending on how hungry you are. Measure using your thumb and forefinger (see item #2 at this link or watch this video) – about the diameter of a U.S. quarter
  • tahini sauce recipe, as seen on The Kitchn for a tofu and chickpea stir fry:
    • 1/4 cup tahini,
    • 1/4 cup plus 2 Tbs water,
    • 2 Tbs soy sauce,
    • 2 Tbs rice vinegar,
    • 2 tsp honey,
    • 1 tsp diced fresh ginger

What to do: Cut cauliflower head into small, bite-size pieces (discard any leaves and tough parts of stem), toss pieces with a bit of olive oil and some salt/pepper. Spread the cauliflower on a baking sheet (you can put down a layer of parchment paper to make cleanup easier) and roast at about 375 degrees until golden brown, deeper brown at edges, with a nice nutty aroma. Or for about 20 – 30 minutes, depending. Check on it and stir pieces around on baking sheet occasionally. While the cauliflower roasts, assemble the sauce by stirring all ingredients together and letting it sit near the stove for a bit so it can warm up slightly. Cook the pasta, according to package directions, drain. Try to time this so that the spaghetti will be ready (and still hot) by around the time the cauliflower has roasted to a state of deliciousness. Transfer cauliflower from baking sheet to a big bowl (that’s where the parchment paper can help). Add sauce and toss together until cauliflower is nicely coated with the sauce. Then either add the pasta and keep mixing until pleasingly mingled, or portion the noodles out on plates and serve the cauliflower/sauce on top. Enjoy.


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