I love vegetables. I really do. However, I have one little problem. I only have a very small circle of vegetables that regularly camp out at our house.
Always in the mix: green beans, carrots, peppers, and tomatoes (yeah, I know…fruit vs. vegetable debate…today I’m calling it a vegetable)
It makes me sad sometimes because there are so many little vegetables out that there that I completely forget about. I won’t think about them until they are put in front of me or are served by someone else.
One of these poor little souls? Cauliflower. I really do love it but unless I’m at a party and it’s sitting in a vegetable tray waiting to be dipped into dip, it doesn’t even cross my mind. I’m sorry, Cauliflower. 🙁
I have faults and I am going to try and work on them and I am starting with cauliflower.
Today is the first day of summer and this easy light pasta is perfect for a quick dinner!
Cauliflower Chickpea Penne
8 oz. whole-wheat penne pasta
2 tablespoons olive oil, divided
1/4 cup Panko or regular bread crumbs
1 clove garlic, minced
1 cup cauliflower, chopped into small florets
1/2 can chickpeas, rinsed and drained (remove outer coverings if desired)
1/2 cup chicken broth
1/4 teaspoon black pepper
1/4 teaspoon parsley
shredded Asiago cheese and parsley for garnish
In large pot, cook penne according to directions.
In small skillet, warm 1 tablespoon olive oil over medium heat. Add bread crumbs and brown until crisp.
Meanwhile, in a large skillet, warm second tablespoon olive oil over medium heat. Add garlic and saute for 30 seconds, just until aromatic. Add cauliflower and chickpeas into garlic. Stir and saute approximately 3-4 minutes. Add chicken broth to cauliflower mixture and bring to a boil. Reduce heat and cook in chicken broth until almost all has evaporated.
Drain pasta and add to cauliflower mixture and stir until combined. Add bread crumbs and stir until combined.
Garnish with shredded Asiago cheese and parsley, if desired.
I’m hoping this is a new start for me and cauliflower. 🙂
Do you keep a couple vegetable staples in your house or do you keep a variety around?
What’s the weirdest vegetable you have ever eaten or used in a recipe?