We're back! Bryan's been out this week at jury duty, doing his civic duty, so it's been a bit difficult for us to be cooking and posting. We're very sorry about that, and to make it up to you, we're giving away a special prize tomorrow, so check back then for details. Today though, while we're coming to the end of cauliflower season, we have a great, simple pasta dish that makes use of this vasty underrated vegetable.
We were skeptical when making this dish - it's hard to get excited about cauliflower. But by giving them a nice caramelization and tossing it with a salty cured meat and pasta, it actually ended up being really good. So if you're up for it, read on to learn how to make this tasty little dish.
Making the Dish
1/3 lb spaghetti or other long noodle
3 oz coppa or other cured meat (prosciutto, etc), sliced into strips
1 head cauliflower, cut into florets
1 cup tomato sauce
3 tbsp olive oil
3 tbsp grated pecorino romano
salt and pepper to taste
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