I am one of those people who kind of hates when a new movie is so popular that everybody insists ‘you HAVE to watch this movie, it’s the best’. Just because the masses love it, doesn’t mean I will. I actually refused to watch Avatar for years because it annoyed me how people were obsessed with it. Update: my husband made me watch it recently. It was pretty good. Not mind blowing, but pretty good.
This also applies to food, and when a certain type of food is in season. I get so tired of the seemingly endless pictures and recipes of just one item. I guess I get bored too quickly.
For example, it seems the second Labor Day in Canada and the USA is over, it’s Pumpkin Spice season. It drives me crazy. I mean, I like pumpkin and all, but there are other things to eat and look at and make. I just find myself scrolling quickly through my Instagram feed because everything looks basically the same with a small variation.
So now it’s May and everybody it seems is into fresh and light cooking out of the kitchen and what do I go and do? Roast vegetables for a half hour. In May. In Mexico.
I’ve never really been in tune with everybody else.
I now blame that on the fact that I live somewhere that the seasons don’t really change. I don’t get rhubarb here, strawberries are always available, yellow corn is hard to find at all times and so on. Pumpkin is the only thing that is brought in especially in October and November that is never found the rest of the year.
So I really just go by what inspires me that day, week, or month. Or what looks nicest at the grocery store that day. Last week it was these pretty green noodles, some gorgeous looking cauliflower, and a fresh chunk of Parmesan.
This pasta can be thrown together in less than 30 minutes but it tastes like it’s been simmering together forever. Also, if you’ve never browned butter before, don’t get mad at me for how you will now be addicted. It’s not my fault. I didn’t discover it.
Trust me, this dish is worth the warm kitchen.
- 1 medium head cauliflower, cut into bite size pieces
- 1/2 red onion, sliced
- 6 cloves garlic, skin on
- about 1/4 cup olive oil
- pinch salt
- 1/3 cup butter
- 250 grams pasta of your choice
- 1/2 cup parmesan cheese, grated
Preheat oven to 400°. Place all vegetables on a baking sheet lined with wax paper. Toss olive oil and salt over vegetables and stir to make sure vegetables are all coated. Put in oven for about 30 minutes, stirring halfway through. (I like to roast them until cauliflower is a little brown on the edges). Remove from oven and set aside. When garlic is cool enough to handle, squeeze garlic out of skins and discard skins.
In the meantime, melt butter in a light-colored saucepan over medium heat. After it melts it will start to foam. Stir liquid or swirl pot to ensure even cooking. Watch as butter turns to light brown. (If you can’t see, take a spoon and put it on a white plate, if you see flecks of brown, it’s ready). Turn off heat and set aside.
Cook pasta in a large pot of salted water. When draining, save about a cup of the cooking water. Return noodles to pan. Add vegetables, brown butter, parmesan, and about half the cooking water. Toss to combine well. (If you like you can add more of the cooking water to thin the sauce). Serve immediately with more parmesan cheese.
Serves 2 hungry people