This recipe uses that bag of cauliflower hanging out in the freezer. You know the one. The one healthy you bought at the store not knowing that hungry you would forget it exists in exchange for ice cream and deep fried delights.
Well, I can stop moving that bag outta the way when I'm reaching for the ice cream.
This was a breeze to pull together and easily topped with your favorite protein if you'd like. This is a favorite meal of mine as it's not only delicious, but it's also kidney friendly for my CKD. It's about 200mg and serves two.
Ingredients
2 tablespoons extra-virgin olive oil
1 lb cauliflower florets
3 garlic cloves, minced
1 tablespoons lemon juice
¼ teaspoon red pepper flakes
6 ounces fusilli or routini
1 ounce Parmesan cheese, grated
1 tablespoon dried parsley
¼ cup walnuts, chopped coarse
Directions
Combine 1 tablespoons oil and cauliflower florets in 12-inch nonstick skillet. Cover skillet and cook over medium-high heat until florets start to brown (do not lift lid), about 5 minutes. Remove lid and continue to cook, stirring every 2 minutes, until florets turn golden brown in many spots, about 5 minutes.
Push cauliflower to sides of skillet. Add 1 tablespoon oil, garlic, and pepper flakes to center and cook until fragrant, about 30 seconds. Stir garlic mixture into cauliflower and continue to cook, stirring occasionally, until cauliflower is tender but still firm.
Meanwhile, bring a pot of water to a boil. Add pasta and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
Add cauliflower mixture, Parmesan, parsley, ½ cup reserved cooking water, 1 tablespoon lemon juice, and to pasta and toss to combine. Season with extra lemon juice to taste and adjust consistency with reserved cooking water as needed. Sprinkle with walnuts and serve.
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