This delectable dish is more of a warm salad than a fully cooked entree. The cauliflower and broccoli are blanched for one minute — long enough to turn the broccoli bright green, but long enough to cook the vegetables.
It takes a bit of time to get all the pieces together, but this dish is sensational. It is one for a special occasion or for folks you want to impress. We had it to accompany Ethiopian chicken legs, a most satisfying combination.
This recipe is adapted from The Greens Cookbook by Deborah Madison and Edward Espe Brown, reconfigured by what I had on hand or did not have on hand. I hope the authors understand. We use miner’s lettuce, but your favorite green will do in the pasta.
Cauliflower and Broccoli Dish Ingredients
- 1 recipe of miner’s lettuce pasta dough
- 1/2 cup butter
- 1/2 medium sized white onion, finely diced
- 4 garlic cloves, finely minced
- 2 teaspoons balsamic vinegar
- 2 tablespoons chopped parsley
- 1 cup bread crumbs
- 2 tablespoon chopped sun-dried tomatoes in oil
- 5 cups broccoli and cauliflower, cut in small pieces
- Grated peel of one lemon
- Salt and pepper to taste
- Grated Parmesan cheese
Cauliflower and Broccoli Dish Steps
- Make up the pasta dough earlier so it can rest for at least an hour before cooking. Have the noodles rolled out and cut before starting the rest of this dish. It will come together quickly once everything is in place.
- Toast the breadcrumbs in 2 tablespoons of the butter and set them aside.
- Put a large pot of water on to boil for the noodles.
- While the water is heating up, saute the onion and garlic in the remaining butter until the onion is soft.
- Add the balsamic vinegar, lemon zest, parsley and tomatoes. Stir well and remove from heat. You want this sauce warm but not in any way burnt.
- When the water comes to a boil drop the cauliflower and broccoli into it for one minute. Fish the veggies out with a slotted spoon and put it into the butter sauce.
- Now drop the noodles into the water. Stir them with a long wooden fork to keep the noodles from sticking together. The noodles will have dropped to the bottom of the pot and will stay there until they are cooked. When they float to the top, they are done. This only takes a minute or two depending on how large you cut the noodles in the first place.
- Use your slotted spoon to remove the noodles to the butter sauce.
- Gently toss all the ingredients now sitting in the butter sauce. You want everything to be “sauced”.
- Check for salt and pepper and make the necessary adjustments remembering that most will add grated Parmesan to their serving and the Parmesan is salty.
- This dish looks stunning served with the Parmesan and breadcrumbs already applied to the top. In this sense it makes a superb buffet item. Or you could plate the individual servings, dressing each one with Parmesan and buttered bread crumbs.
- Keep in mind that this dish is warm but not hot. If you try to heat it all up together, like HOT, you will end up overcooking it and loosing the wonderful texture and some of the flavors.
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