Cauliflower and Lemon Pasta – Take Three

17 Jan

I keep playing with this recipe.  I have since given up on recreating the original since it was so long ago, and I’ve tried so many other things since then that I’m not sure I even remember what it tastes like now.

Last night, I did the following:

roasted a head of cauliflower (split into florets) with olive oil, salt & pepper at 400 degrees

cooked a few slices of bacon til extra crispy and crumbled what I didn’t devour right away

sliced a large shallot, and cooked it in some of the bacon fat

put the cauliflower in the pan with the shallot to hang out while I did other things

zested and juiced one lemon; added the zest to the veggies

cooked up a batch of pasta

Tossed the cooked pasta in a pan with a little bit of the cooking liquid, the veggies and zest, crumbled bacon, then added the lemon juice and some parmesan cheese.  It’s definitely the best so far, and I guess it just proves that everything really is better with bacon.

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