Good eats: A look back at 2012 provides a smorgasbord of dishes for Good Eating's annual roundup of favorite recipes. Dig in! (Bill Hogan/Chicago Tribune) |
296 calories, 16 g fat, 6 g saturated fat, 24 mg cholesterol, 33 g carbohydrates, 7 g protein, 231 mg sodium, 4 g fiber.
Sicilian spaghetti with pan-roasted cauliflower
Prep: 15 minutes
Cook: 25 minutes
Servings: 4
Writing about a new generation in vegetarianism, Bill Daley interviewed Michael Natkin, author of "Herbivoracious" and the popular blog of the same name. This vegan-optional dish (simply omit the cheese) from Natkin's book epitomizes his flavorful attitude toward vegetarian cooking: "Done properly, each bite is a little surprise that might be sweet, spicy, salty, toasty, herbaceous, or all the above."
1 head cauliflower, broken into large florets
1/4 cup extra-virgin olive oil, plus additional for drizzling
4 cloves garlic, thinly sliced
1 teaspoon fennel seeds
1/2 teaspoon hot red pepper flakes
3/4 teaspoon kosher salt
Zest and juice of 1 orange
Juice of half a lemon
3 tablespoons capers
1/4 cup raisins, plumped with hot water, drained
1 pound spaghetti
1/3 cup pine nuts, toasted
Freshly ground pepper
Fresh flat-leaf parsley leaves
Sicilian spaghetti with pan-roasted cauliflower
Prep: 15 minutes
Cook: 25 minutes
Servings: 4
Writing about a new generation in vegetarianism, Bill Daley interviewed Michael Natkin, author of "Herbivoracious" and the popular blog of the same name. This vegan-optional dish (simply omit the cheese) from Natkin's book epitomizes his flavorful attitude toward vegetarian cooking: "Done properly, each bite is a little surprise that might be sweet, spicy, salty, toasty, herbaceous, or all the above."
1 head cauliflower, broken into large florets
1/4 cup extra-virgin olive oil, plus additional for drizzling
4 cloves garlic, thinly sliced
1 teaspoon fennel seeds
1/2 teaspoon hot red pepper flakes
3/4 teaspoon kosher salt
Zest and juice of 1 orange
Juice of half a lemon
3 tablespoons capers
1/4 cup raisins, plumped with hot water, drained
1 pound spaghetti
1/3 cup pine nuts, toasted
Freshly ground pepper
Fresh flat-leaf parsley leaves
