Peas and Thank You

Dinner Tonight: Cauliflower Cacciatore

I have to fill you in at some point on all that went down at the Vegan Vida Conference this weekend.

About how star struck I was when I met Isa Chandra Moskowitz yesterday. And how embarrassed I was when the whole Pea family almost ran smack-dab into her when we came out of the bathroom today.  Yes, all of us.  In one bathroom.  We were like clowns get out of a tiny car and trampling the coolest vegan cookbook author ever.

About why for some reason, even though I wasn’t a bit nervous, I was sweating through my top at the Blogging & Identity Panel today, which had me running to the bathroom and stuffing paper towels in my armpits afterward while Pea Daddy and the girls looked at me like I was crazy.

And then I walked into Isa with scratchy brown towels sticking out of my pits.  So inappropriate.

But inappropriateness is actually at the heart of why I can’t share hundreds of photos of this weekend’s event, because as I took out my camera during the Nutrition Panel yesterday, I realized someone had been playing with it.

I very inappropriately burst out in laughter, so I snapped my camera off and thrust it in my bag, fearing to even bring it out for a moment and risk totally losing it again if I were to even catch a glimpse of this.

Oh my.

There I go…I’m losing it again.

In case you don’t appreciate the full hilarity of this scene, here’s one more.

I can only assume this skunk is headed to the Royal Wedding.  “Cheerio!”  (Or “Pee-yew!?”)

And therefore, my friends, with no conference photos to show you, you are stuck with a recipe.

More specifically, an “end-of-summer, I-feel-like-pasta-for-dinner, how-do-I use-this-random-vegetable-that-I-got-in-my-CSA-last-week, help-me-get-my-kids-to-willingly-eat-cauliflower-without-pureeing-it-and-sneaking-it-into-mashed-potatoes?” recipe.

Don’t do that to your mashed potatoes, friends.  It’d be like trying to sneak a skunk into the Royal Wedding.

Do this instead.

Cauliflower Cacciatore

Serves 4

Print this recipe!

• 8 oz. dry whole wheat spaghetti
• 1 head of cauliflower, chopped into florets
• 1 medium onion, sliced
• 1 red bell pepper, seeded and chopped
• 2 c. white mushrooms, sliced
• 1 t. minced garlic
• One 14.5 oz. can organic fire-roasted tomatoes, in juice (i.e. Muir Glen)
• 1/2 t. oregano
• 1/2 t. salt
• pinch of red pepper flakes (optional)
• fresh basil for garnish

Prepare pasta according to package directions, drain and set aside.

Bring a medium pot of water filled two-thirds of the way full to a boil.

Cut cauliflower into bite-size florets.  My kids may have big mouths, but I find the smaller the florets are the more likely they are to eat them.

Place cauliflower into the boiling water, lower heat and simmer for 5-7 minutes, until cauliflower is tender, but still firm and not even starting to get mushy.

Drain cauliflower and rinse with cold water.  This is a lazy woman’s ice bath.  And armpit swabbing with public restroom paper towels is a lazy woman’s shower.

Set cauliflower aside.

Place a large skillet that has been spritzed with oil or cooking spray over medium high heat.  Add onion, red pepper and mushrooms and sauté for 5-7 minutes, until starting to brown.

Add garlic, tomatoes, oregano, salt and red pepper flakes, if using.

Bring to a simmer and then add cauliflower to the pan and gently coat with sauce.

Spoon over hot pasta, garnish with basil and serve.

Make it a meal with Kale Sunshine Salad and Better Bay Biscuits.

Or do what I did and eat it straight from the fridge the next day.

It doesn’t get much more delicious than this, with a tangy, garlicky sauce and tender cauliflower. Light, fresh and flavorful.

And really, it comes together in a cinch.

In other words, it’s no sweat.

Which is more than I can say for me.  Or my over-dressed skunk.

In either case, “Pee-yew.”

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The winners of the autographed books + dough balls are Stephanie, Gretchen and Trina.  Congrats ladies!  Email me your mailing info to peasandthankyou@hotmail.com.  Thanks to everyone who entered!