I know the CSA was last delivered over 2 weeks ago, but I still have some cauliflower left in the fridge… .and I have no idea what to do with it. Usually we just roast it in the oven until it’s tender and the edges are nicely browned. However, for some reason my kids have decided they no longer like it that way and prefer to have it some other way.

I did some searching and found a few ideas. I do have a recipe for a cauliflower pizza crust, but since we are currently diary free I opted against it. Pizza just isn’t the same dairy free…. and not worth the attempt, because each time I’m disappointed. I truly just want the grease infested REALLY bad for you Papa Johns! So I can crave away, but it’s totally out for now!

So I did some more looking to find something that sounded good. Usually in pregnancy I tend to crave carbs as a comfort food and this time it’s no different. We currently have some corn pasta on hand and thought maybe I could find something with that and curb the craving as well. I know when I crave carbs I really need protein although that’s never what I feel like I want! So…. in making a carby meal I wanted to add protein in a way that would taste good and fit the prego craving bill!

So this is what we came up with. We were pleased at how good it was. Tonchi actually helped with this recipe. As I was scouring the web looking for ideas I was piecing together ingredients that sounded good and Tonchi was affirming or changing. So this was a group effort that turned out quite well!

At one glance it seems a bit odd, but give it a chance! It’s well worth it!

Salmon Cauliflower Pasta Bowl
Ingredients:

• 1 med-large head of cauliflower
• 1 medium onion sliced
• 7 cloves of garlic
• Olive oil
• Salt
• Pepper
• 1 lb slamon
• Juice from 1 lime
• 1 lb gluten free pasta (I use corn pasta)
• ½ tsp garlic powder
• 3 slices gluten free bread
• ½ cup pasta water
• ¼ cup fresh basil chopped
• Grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 475 degrees
2. Coursely chop the cauliflower into large chunks and place in roasting pan or cookie sheet with sides
3. Slice onion and peal garlic and add to cauliflower
4. Drizzle with olive oil and sprinkle with salt and pepper.
5. Roast in the oven at 475 degrees for 30-40 minutes or until nicely browned
6. Place salmon in tinfoil and drizzle with lime juice, salt and pepper and ¼ tsp garlic powder
7. Place in oven with the veggies. They should finish at about the same time. Remove the fish when it is flakey, but not too dry.
8. While veggies are roasting and fish cooking bring water to a boil to cook pasta
9. Cook until al dente
10. Reserve ½ – 1 cup of the pasta water and strain the rest of the pasta
11. Return the pasta to the pot
12. Place all three pieces of the bread in toaster oven and toast until firm and crisp.
13. Chop or pulse in food processer to make bread crumbs or very small croutons.
14. Drizzle with olive oil and flavor with ¼ tsp garlic powder, salt and pepper.
15. Add veggies to the pasta pot once they are finished cooking and mix well.
16. Add fish and flake it into the pot once cooked and mix well.
17. Add about ½ cup of the pasta water just to cover the pasta and veggies and add a little moisture.
18. Add in fresh basil and salt and pepper to taste.
19. Serve into bowls
20. Sprinkle the top with the bread crumbs/croutons and parmesean cheese.
21. Eat and enjoy!

There are 21 steps to this recipe, but honestly it still only took about an hour to make. Also PLEASE don’t leave out the bread crumbs. It really makes the recipe with a little crunch and flavor.

Enjoy!