Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Saturday, June 13, 2015

Pasta with Cauliflower

This wonderfully different recipe is barely modified from Donna Klein's book The Mediterranean Vegan Kitchen.  Great the first day, better the next.
3 T. extra-virgin olive oil
1 large head cauliflower, cut into florets then finely chopped
4 large cloves garlic, finely chopped
1/8 t. crushed red pepper flakes
1 14-oz. can petite-diced tomatoes with liquid
1/4 c. drained capers
1/2 c. vegetable broth or water, separated
2 T. tomato paste
salt and freshly ground pepper, to taste
1/8 t. turmeric
1/2 t. sweet paprika
1 lb. small tubular pasta (I used a small penne.)
1/4 c. chopped fresh basil
1 c. panko bread crumbs
Add the oil to a deep-sided skillet with a lid, and heat over medium heat.  Add the cauliflower and cook, stirring, until the cauliflower is just softened, about 5 minutes.  Add the garlic and red pepper flakes, and cook, stirring, for 3 minutes.
Add the tomatoes and their juices, capers, 1/4 c. broth (or water), tomato paste, salt (I used 1 teaspoon.), and freshly ground pepper.  Bring to a brisk simmer over medium-high heat, reduce the heat, cover, and simmer for 15 minutes.  Add the turmeric, paprika, and remaining 1/4 c. broth (or water).  Increase the heat to medium, and cook, uncovered, stirring occasionally until the liquids are greatly reduced.
Meanwhile, cook the pasta in boiling salted water according to package directions.  Drain well, add to the cauliflower mixture, add the basil, and stir to combine.
Serve immediately, topped with bread crumbs.  Serves 6.

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