I found this cauliflower (called broccoli in Italy) at the Sunset Valley Farmer's Market. It is delicious! Slightly sweet and more delicate than white cauliflower.
I sauteed shallots and garlic in vegetable broth, added the cleaned cauliflower florets, and continued to saute gently, while I added fresh chopped basil and thyme, Himalayan pink salt, ground black pepper, and crushed red pepper (hot pepper worked well with the sweet vegetable). The fresh herbs were what I had on hand. I also added about 1/4 C. of pino grigio, and let it cook down a bit. Set vegetable aside and keep warm while you prepare the pasta.
I used quinoa pasta, which has 4 grams protein.
I sprinkled a tiny bit of nutritional yeast over the finished dish.
I sauteed shallots and garlic in vegetable broth, added the cleaned cauliflower florets, and continued to saute gently, while I added fresh chopped basil and thyme, Himalayan pink salt, ground black pepper, and crushed red pepper (hot pepper worked well with the sweet vegetable). The fresh herbs were what I had on hand. I also added about 1/4 C. of pino grigio, and let it cook down a bit. Set vegetable aside and keep warm while you prepare the pasta.
I used quinoa pasta, which has 4 grams protein.
I sprinkled a tiny bit of nutritional yeast over the finished dish.
No comments:
Post a Comment