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
–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
Calories: 403 per serving