Recipe by schnitzell
"I was drawn to a purple cauliflower at the market and brought it home. Was too afraid to ruin its beautiful colour by boiling it to death, so I made a quick cauliflower pasta flavored with sliced garlic, walnuts, and rosemary."
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uncooked rotini pasta
purple cauliflower, cut into small florets
red pepper flakes
chopped fresh rosemary
grated Parmesan cheese, or to taste
I thought this was great!! I used whole wheat pasta, and finely chopped the garlic, but otherwise made the recipe as directed. Will make again for sure! Thanks for a great recipe
I give this a five star even though I modified it a bit to suit my tastes and ingredients (I added a few sliced cherry tomatoes and used leftover steamed purple cauliflower). I would make it again and will try white cauliflower at some point. The flavor of the rosemary, walnuts and the scant bit of red pepper flakes was just right so as not to overpower the dish. I think it would be wonderful if I had used the purple cauliflower fresh as this recipe calls for.
* Percent Daily Values are based on a 2,000 calorie diet.
Purple Cauliflower Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 113
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