Wednesday, January 7, 2015

Linguine with seared cauliflower

Linguine with seared Cauliflower
 I adapted this recipe from Costco magazine. Addition of cauliflower to pasta was unique for me. Also the cauliflower stays nice and crunchy, not mushy.

Here's how I made Linguine with Seared Cauliflower:

1 big handful of linguine - cook per package instructions, drain (reserve 1/4 cup water), toss with 1 tsp olive oil and keep aside

Heat 2 tsp olive oil in a skillet, Fry handful of thinly sliced red onions for 5 mins on medium heat. Add 1 cup cauliflower flowerets, increase heat to medium high and fry 5 mins till lightly browned.  Now reduce heat back to medium, add 1 clove garlic (finely chopped), handful of sliced carrots and saute 5 mins. Add 1/4 cup chopped tomato, 1 tbsp basil paste, 1 tbsp chopped walnuts, the reserved pasta water, 1 tbsp soy sauce, salt and pepper to taste. Mix well and take off heat.

Garnish with chopped green onions and cilantro. Sprinkle some shredded mozarella cheese and red pepper flakes if desired. Serve warm.

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