Another one of my great Christmas presents was the new Sprouted Kitchen cookbook from M. For those of you who are familiar with the blog, the book contains a lot of new material and is in general a great addition to any bookshelf. The book focuses on healthy whole foods, and while a lot of the recipes lean towards what I would call summer cooking, there are several in there that are good for this time of the year too (which in the UK so far this year can hardly be called winter, but rain and wind season I’ve decided).
Cauliflower may be becoming all the rage in 2014 (!), but I have been on a kick ever since I made this salad about 9 months ago. Roasted cauliflower is so tasty and healthy and can be added to a really wide variety of meals.
This pasta dish was adapted from the roasted cauliflower capellini in the cookbook. It is perfect for a filling weeknight meal. The main ingreidents are wholewheat pasta, cauliflower, and spinach (note the recipe calls for basil). These are added to a “sauce” of browned butter, salt & pepper, and balsamic vinegar, and topped with cheese. I even forgot to add the vinegar (whoops), and it was still delicious.
I was worried this would be a little too “healthy” for H. (he prefers his pasta with tomatoes and cheese), but it definitely got his stamp of approval. Definitely a new addition to the weeknight repertoire.