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Recipes

  • Muffin is filling breakfast
    When fall rolls around and it’s back to school and work, wouldn’t you love to start your day with something tastier and more substantial than that all-too-typical bowl of cold cereal? It’s just so boring day after day.
  • Quick side dish
    Quick side dishes are my secret for summer cooking. This one can be thrown together quickly and requires minimal heat to prepare. It can also serve as a topping for grilled salmon, steaks or chicken breasts.
  • Sun shines on al fresco food
    Here comes the sun — and the fun of dining al fresco. When it comes to summer fare, familiar favorites are always welcome, such as burgers on the grill, sandwiches, salad, lemonade and dessert.
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Washington Post

Pesto chango

Folks who don’t much care for cooked cauliflower should keep reading; here, the vegetable is reduced to a couscous-like consistency, raw, in the food processor. A handful of pantry-friendly, piquant add-ins and a minimal amount of olive oil create a crumbly pesto that’s as good with pasta as it is piled atop crostini.

The recipe comes from New York food blogger Deb Perelman’s upcoming cookbook, based on her blog, SmittenKitchen.com. Serve with a salad of bitter greens.

Linguine With Cauliflower Pesto

Kosher salt

6 to 8 ounces dried linguine or fine (thinner) linguine

1 small (13-ounce) head cauliflower

1/2 cup unsalted almonds

2 or 3 dry-packed sun-dried tomatoes

1-ounce chunk pecorino Romano cheese

1 medium clove garlic

1 tablespoon drained capers

About 8 flat-leaf parsley leaves

Pinch crushed red pepper flakes, or more as needed

3 tablespoons olive oil

2 to 2 1/2 teaspoons sherry vinegar, or more to taste

Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then the linguine (allowing 2 ounces per serving). Cook according to the package directions. Drain and keep warm, reserving 1 cup of the pasta cooking water.

Meanwhile, cut the cauliflower into chunks, placing them in the food processor as you work. Pulse to form couscous-like crumbs; transfer to a mixing bowl.

Toast the almonds in a small, dry skillet over medium-low heat until fragrant and lightly browned, shaking them as needed to avoid scorching. Cool, then place in the food processor. Chop the sun-dried tomatoes and transfer to the food processor. Coarsely chop the cheese and add to the food processor, along with the garlic, capers and parsley. Pulse to form a coarse-bread-crumb consistency, then add the mixture to the cauliflower in the bowl, along with the crushed red pepper flakes. Stir in the oil, 2 teaspoons of the vinegar and 1/2 teaspoon of salt to form a pestolike mixture. The yield is about 3 3/4 cups.

Add the pasta and toss to coat evenly, then add as much of the reserved pasta cooking water as needed to create the desired consistency. Taste, and adjust the seasoning, adding the remaining 1/2 teaspoon vinegar as needed.

Divide among individual wide, shallow bowls. Serve right away. Makes 4 servings.

– Bonnie S. Benwick, Washington Post

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