Romanesco Pasta

  • 1 head Romanesco (chopped)
  • 3 clove Garlic (minced)
  • 1/4 cup Oil of choice (olive recommended)
  • 1/2 cup Sliced almonds (toasted)
  • 1/2 tbsp Lemon zest
  • 1 Onion (diced)
  • 12oz Pasta of choice
  • Salt & pepper to taste

Cook pasta as as directed by the package.

In a large skillet, heat 2 tbsp of oil. Toss in garlic and onion, cook for 3 minutes or until garlic is fragrant.  Add romanesco and cook another 5 minutes or until it is tender.

Drain pasta, reserving 1/2 cup of pasta water, and return to pot. Stir in romanesco, lemon zest, almonds, remaining oil, salt and pepper.

Serve hot topped with Parmesan or Asiago cheese as desired.


Cauliflower Rice

  • 1 head Cauliflower (cut into chunks)
  • 2 tbsp Oil of choice (olive recommended)
  • Salt & pepper to taste

Toss cauliflower chunks into a food processor and pulse until it is chopped into rice sized pieces. Pour into a bowl and stir in oil as well as salt and pepper. Fluff with a fork and serve raw as a side dish. Alternatively, the rice can be heated over medium heat in a covered skillet.