Daily Archives: October 1, 2021

Fusilli with Cauliflower & Roasted Chickpeas

Hi Everyone,

Welcome to OCTOBER!

This year is just flying by. I can’t believe it is October already. I guess I better start digging in the archives for some pumpkin recipes….

Well, once October sets in and the chill is in the air, I either bake or make stews and casseroles.

I will definitely bake this weekend but last night Bob and I had another tried and true recipe- Mom’s cauliflower with macaroni and roasted chickpeas.

A simple dish that was once considered a peasant meal and now gaining popularity in many restaurants. I have made this in the past with tri-colored cauliflower in a garlic and anchovy sauce (see pic below), which is also very tasty.

But tonight, I decided on the traditional recipe. Simple ingredients of the best quality is a winning combination. Plus, this meal doesn’t take that long to come together so it’s a great weeknight meal when you don’t have that much time to prepare.

I hope you try this “Italian peasant dish” and enjoy!

Fusilli with Cauliflower and Roasted Chickpeas

Ingredients

1 (28 oz) can of peeled tomatoes- diced

1/3 cup of olive oil

3 cloves of minced garlic

1/2 cup low sodium vegetable or chicken broth

1 head of cauliflower- broken into florets

1/4 cup fresh parsley

1/2 cup (or more) grated cheese

1/2 tsp. garlic powder

1/2 tsp. oregano

torn basil leaves

Salt & pepper

red pepper chili flakes (optional)

1 lb fusilli or pasta of your choice

Directions:

In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the diced tomatoes, basil leaves and the cauliflower- mix to combine….

Add the broth, reduce the heat and cover to steam the cauliflower. Cooked covered for 20 minutes, and then uncovered for 10 minutes to thicken the sauce….. That is it, simple and delicious.

Cook penne in salted boiling water- drain and add to the skillet along with the parsley, salt, pepper, garlic powder and oregano. Cook for 1 minute and then add grated cheese.

I roasted a can of drained chick peas in a little olive oil on a low flame with salt, pepper and red chili flakes for some heat ( this addition is optional) and added the chick peas to the pasta right before serving.

I hope you give this recipe a try. Have fun cooking !

Until my next post, make every day a celebration !

Stay well,

Diane

Please ask your family and friends to follow DishingwithDiane.com either on facebook or sign up for emails directly from the web page.

And share this post with your family and friends.

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.