I can't believe we're already into February! It's that time of year when love is in the air and stores are filled with red roses and pink hearts. Personally, I think we could all use a little more love in our lives right now. Whether that means celebrating Valentine's Day with your significant other, having a girls' night out, or practicing self-love by treating yourself to a spa day - let's send joy and happiness into the universe by loving each other and ourselves.
Ravi and I like to stay in to celebrate Valentine's Day. I'd much rather have a romantic night at home than worry about a crowded restaurant scene. We'll save the date night out for another day.
This year, I'm making an easy and elegant Cauliflower Pasta with Leeks and Capers. The cauliflower gets roasted and caramelized in the oven, the leeks add a subtle sweetness, and the capers add that salty bite. It's then tossed with peppery arugula, nutty toasted almonds, and shaved parmesan. I like using brown rice spaghetti, but any shape of pasta will work. Open a bottle of nice red and you're set! I don't even think you need a salad with this one.
Roasted Cauliflower Pasta with Leeks & Capers
1 medium cauliflower, chopped into 1-inch florets
1 Tbs. extra virgin olive oil
salt + pepper
12-ounces brown rice or whole wheat spaghetti
2 Tbs. extra virgin olive oil
2 leeks, thinly sliced and well rinsed
2 garlic cloves, minced
1/4 cup dry white wine
2 Tbs. capers
salt, to taste
1 cup packed arugula, roughly chopped
1/4 cup raw almonds, toasted and chopped
4 ounces parmesan, shaved
Preheat oven to 400 degrees. Bring large pot of water to boil and salt well.
Toss cauliflower with olive oil and a pinch each salt and pepper. Spread onto sheet pan in an even layer and roast for 25-30 minutes until golden brown.
Meanwhile, heat olive oil in a large skillet to medium. Add leeks + pinch of salt and sauté until translucent, 3-5 minutes. Add garlic and cook for another minute until fragrant. Add white wine and capers. Reduce liquid by half.
When cauliflower + leeks are almost finished, add pasta to boiling water and cook to al dente. Start checking for doneness several minutes before what the package says. Reserve 1 cup pasta water and then drain.
Toss pasta in pan with leeks and 2/3 of the cauliflower. Add a few splashes of pasta water if the mixture looks dry. Add arugula and toss to combine. Transfer pasta to serving bowl and top with remaining cauliflower, almonds, and shaved parmesan.