Friday, January 14, 2011

Broccoli & Cauliflower Pasta Bowl

The broccoli and cauliflower arriving in our CSA box and on display at the farmers' market is amazing right now. Purple, yellow and bright green heads pop out at you from underneath layers of leafy greens. 

This week's CSA box from Johnson's Backyard Garden contained a vita verde variety of cauliflower that we plan to toss with olive oil, paprika, salt and pepper to and then roast in the oven at 350-400 for 30 minutes. 

Broccoli & Cauliflower Pasta Bowl
This bowl of goodness makes a great lunch or a light dinner.

1. Start by boiling your favorite pasta or rice pasta with a little salt. Cook according to package directions. 
2. In a large saute pan, add chopped garlic, smoke or sun-dried tomatoes (smoke-dried tomatoes from Boggy Creek Farms), olive oil (Texas Olive Ranch Olive Oil) and parsley (Johnson's Backyard Garden), oregano or any herb you might have available. 
3. Heat until the garlic is fragrant then add chopped broccoli and cauliflower. Add 1/4 cup of water to create steam that will steam the broccoli. Cover until the florets are bright in color. 
4. Combine the pasta and veggies and then add your favorite sauce or infused olive oil such as Texas Olive Ranch's Chipotle and Chili , a cream sauce with crushed red pepper or even use the cauliflower to make the cream sauce.Top with shredded parmesan or any cheese with a little salty bite. 

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