Apparently patience is a virtue. In that case, right now, I’m not feeling too virtuous! I’m still waiting for my Purple cauliflowers to fully grow, and being impatient I couldn’t wait any longer to try this classic dish. Originally inspired by a fellow blogger Backroads Journal , it’s a winner.
I’ve never tried roasting cauliflower before, and now I have I’m addicted. The flavour is stunning.
And of course I didn’t follow the recipe exactly, I skipped the raisins, and added some roasted tomatoes into the cauliflower-pasta mix. I also think that the pinenuts get a bit lost in the strong cauliflower flavour, but whatever way you cook this dish, it’s a truly tasty and light pasta dish, perfect for weekdays.
Gardening Notes ~
I’m growing Shasta and Purple Cauliflowers. But I need to practice some more patience when it comes to homegrown cauliflowers, but it’s proving difficult with the dry autumn we’re experiencing here. I’ve found the Purple cauliflowers stand well over winter and handle frost and heavy snow really well, with only minimal protection. I just need them to “head up” now.