Yes, the name sounds a little ominous, I know. But give it a chance. Cauliflower has been proven time and again to be one of the most versatile ingredients in the world both in terms of cuisines and dishes – read: cauliflower pizza, cauliflower rice, cauliflower steak. Now this humble vegetable, which erstwhile – at least in Indian kitchens – was pushed into the little ‘cauliflower sabzi’ corner – has started to gain more fame. And here I am, to prove it once again!
As cliched as it may sound, necessity is the mother of invention. Today, as I watched The Good Wife on Netflix, I found my mind wandering and mentally checking out my pantry – which incidentally is devoid of any major ingredients that I could make a meal out of. Then I remembered the leftover cauliflower florets from the other day, and I decided I could experiment a bit since I have a little dried pasta in the pantry. So, I raided my fridge – looked for any possible ingredients that may suit the recipe, and then came up with something pretty spectacular.
I don’t usually make dry pasta (devoid of sauce) dishes at home, because my husband doesn’t enjoy them much and because jampacking them with flavor requires some special skills. But, I still decided to brave it today – I was, after all, eating alone. So I started raiding like never before – onions, garlic, breadcrumbs, chili flakes, fresh chilies, pistachio, cheese…the list goes on. And that resulted in something simply spectacular, if I may say so myself