Mom Always Said "Eat Your Veggies"

Cauliflower, as it turns out, is amazingly good for you. Like kale, broccoli, and other veggies known as cruciferous, cauliflower contains tons of vitamins, minerals, and fiber. Pregnant? Cauliflower has 15% of recommended daily folate intake and 90% of your vitamin C. Magic! But, again, like other cruciferous veggies, cauliflower can be tricky to eat regularly. My solution? Add bacon of course!

Eating healthy does not have to mean eating boring. To dress up my cauliflower I created a pasta with bacon, curry, tomatoes, and sage for a powerful taste and maximum benefit. Hello Cleveland, we are Maximum Benefit!

Curried Cauliflower Pasta
–8 oz. spaghetti noodles (about 1/2 a box)
–3 slices bacon
–15 fresh sage leaves
–2 cloves garlic, minced
–1 small head of cauliflower, stems and leaves discarded, cut into half-dollar sized florets
–yellow curry powder
–paprika
–black pepper
–1/2 pint cherry tomatoes, sliced in half
–1/2 cup grated Parmesan cheese, divided

Cook the pasta according to package directions. Drain the pasta, reserving 1/2 cup of the pasta water.

While the pasta cooks, in a large skillet, cook the bacon over medium-high heat until crisp. Set aside. Add the whole sage leaves to the skillet and cook in the bacon drippings until leaves are crispy. Set aside with the bacon.

Add the garlic to the pan and cook, stirringly consistently, until garlic is fragrant and begins to brown. Add the cauliflower florets and 1/4 cup of water to the skillet. Cover and let steam for 2 minutes. Uncover and add the curry powder, paprika, and black pepper, tossing to mix well.

Add the tomato halves and cover the skillet again, letting it steam another two minutes. Add the reserved pasta water and 1/4 cup (about an ounce) of shredded Parmesan. Stir so the cheese melts and the sauce begins to get creamy. Add in the pasta and toss to combine. Throw the bacon and sage on top and scoop into bowls.

Top with shredded Parmesan cheese (another 1/4 cup should take care of four bowls) and a fresh crack of black pepper. Serve!

Dammit Jim, I’m a cook, not a doctor…
Time: 25 minutes
Serves: 4
Calories: 403 per serving

, , , , , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

One Comment

  1. tim
    Posted January 28, 2016 at 4:14 am | Permalink

    yes, it looks delicious, i should try it definitely as i am not a veggie person.

One Trackback

  • By This Casserole Is All Growed Up, Just Like You on August 5, 2011 at 4:18 am

    […] extra fiber and tons of Vitamin C. Both cauliflower and broccoli are cruciferous (and you know how I feel about cruciferous veggies what with their awesome antioxidants and cancer-fighting skills). The addition of curry adds […]

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*
*