HUNKERED DOWN DINNER: Cauliflower, Walnut and Yogurt Spaghetti

Odds are, you've got all the ingredients for this dish lurking in your fridge and pantry already. It's as moorish as it gets too. Seconds were had by everyone at our table. It's going on repeat 'round here.

Serves 4-6

1 large head of cauliflower, cut into small florets
1 shallot diced
1/2 teaspoon thyme
1/2 teaspoon red pepper flakes
Sea salt and fresh cracked pepper to taste
3 tablespoons grapeseed oil
1 cup whole milk Greek yogurt
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh mint
3 tablepsoons chopped fresh dill
3 tablespoons chopped fresh parsley
zest and juice of one lemon
1/2 teaspoon flake salt
1/2-3/4 cup toasted, chopped walnuts
1lb spaghetti

Preheat oven to 425F. Put cut cauliflower onto a parchment paper lined baking sheet. Drizzle with olive oil, season with salt, pepper, thyme, red pepper and shallots. Toss to combine and roast in oven for 25 minutes. Meanwhile, bring a large pot of salted water to a boil. In a medium sized bowl, mix together yogurt, Parmesan cheese, chopped herbs, lemon zest and flake salt. 

Cook pasta according to package directions. Remove cauliflower from oven, squeeze lemon juice over and toss gently. With oven still on, place walnuts into a pan and toast in the oven for 3 minutes -- watching to be sure the walnuts don't burn. 

Drain pasta and toss with yogurt mixture. Toss cauliflower through and top with walnuts. Serve immediately. 


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