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You do the cooking, I'll do the playlist-making.
Here's our Vol. 5 cooking playlist, where I pump you up just to bring you back down, gently. Dance to Camilla Cabello, sway to Slick Rick, recover to Moby...

This is a true story: the other night in an effort to trick my son into choosing pasta for dinner on behalf of both of us (I felt that if I chose it again on my own, I'd have to admit I have a problem), I gave him two choices. I said, "would you rather have pasta Bolognese or roasted cauliflower?" He's 4; I had to make the other option sound unappealing to his palate. Dear reader, he said "roasted cauliflower." Try as I might to subtly dissuade his healthy choice, he stood strong. "Roasted cauliflower, mama."

Well, shit.

One head of cauliflower on my cutting board and one quick search on To Taste, I was reminded of Priya Krishna's excellent recipe for roasted aloo gobhi. I've made it before as written and it's wonderfully simple and delicious and fun to make. This time, though, I decided to swap the warming turmeric and cumin for Parmesan and freshly ground black pepper. Otherwise, I kept the techniques the same. I made it my way...inspired by pasta.

Are there specific recipes or tweaks you'd like to see? Have you made something delish and want to share it with the community? We'd love to hear from you! Simply reply to this email or write to recipes@totaste.co.

Sharing what you've made helps others discover new ways to cook in the kitchen, how to work with different ingredients, how to have fun experiment!

And now: 

Roasted Cauliflower and Potatoes Cacio e Pepe
Serves 2 

Ingredients
2 medium russet potatoes, cut into 2-inch-long sticks
1 medium head cauliflower, cut into small florets
3 tablespoons olive oil
1/2 cup grated Parmesan cheese 
1/2 cup grated Pecorino cheese 
1 tablespoon butter 
1 teaspoon freshly ground black pepper (more, to taste) 
Salt, to taste 
Juice from about half a lemon, to taste (optional) 

Steps 
Preheat the oven to 400F. Line a baking sheet with foil.

Spread the potatoes and cauliflower over the prepared baking sheet and toss them with the olive oil. Spread them in an even layer and roast for 30 minutes, or until the cauliflower and potatoes have browned and slightly crisped, tossing them once halfway through the cooking time. Set the vegetables aside to cool.

Once the vegetables are out of the oven, melt the butter in a large sauté pan over medium heat and add the ground black pepper. Warm / toast the pepper for about a minute. Then add the cauliflower and potatoes, tossing them in the butter and pepper. 

Reduce the heat to low and mix in the grated cheeses, stirring until the cheeses have melted and the vegetables are nicely coated with the sauce. Taste and add salt and/or lemon juice to your tastes. Serve immediately as a side dish (with classic salt and pepper roasted chicken, perhaps) or with cooked farro, quinoa, or rice as a rich, indulgent, and vegetarian main course. 


Happy cooking, 

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