ATK Volume 1: Pasta with Spicy Cauliflower Sauce

This was pretty tasty. We made it vegetarian and didn't quite exactly follow the recipe, but pretty close. Basically, I told Chelsi what to do to follow the recipe, and she ignored me. We thought it could use more tomatoes and a little more spice. We also wondered if it'd be good to use an immersion blender on the sauce to puree it before putting it on the pasta. Chelsi added paprika to the cauliflower to try to simulate some of the flavor the bacon would give it.

The dish was yummy, and we'd both make it again, but it needs a little adjustment.

Recipe from America's Test Kitchen, more ATK recipes to follow

5 slices bacon, sliced thin (we omitted this ingredient to make it vegetarian)

1 Tbs olive oil

1 head cauliflower, cut into florets

1 onion, sliced thin

4 garlic cloves, minced

1/4 teaspoon red pepper flakes

14.5 oz can diced tomatoes

1/2 cup water

2 Tbs finely chopped parsley

salt and pepper

1 lb orecchiette or penne (or really, any pasta you want)

1/4 cup Pecorino Romano cheese (we used parmesan instead)

Chelsi pretty much winged it, but this is pretty much what she did:

Heat olive oil in a pan (she used a dutch oven)

Add cauliflower and cook for 4-6 minutes

Add the onion and sweat them 4-5 minutes

Add garlic and red pepper flakes, cook for 30 seconds or so

Add tomatoes and water, cook until just about done

Add parsley and salt and pepper to taste

EAT!

(This post is by Jed, even though it says it's from both of us)