{"id":6100,"date":"2024-01-24T23:16:15","date_gmt":"2024-01-24T14:16:15","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/?p=6100"},"modified":"2024-02-18T18:22:12","modified_gmt":"2024-02-18T09:22:12","slug":"cauliflower-pasta","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2024\/01\/24\/cauliflower-pasta\/","title":{"rendered":"Cauliflower pasta"},"content":{"rendered":"\n<p>It\u2019s the season for cauliflower and I am a big fan, so it always makes me happy to prepare some. <\/p>\n\n\n\n<p>Until recently I would either eat it raw, steam it to melty-crunchy, or make a puree or a soup for some classic recipes. Or use Indian inspiration and cook it with spices.<\/p>\n\n\n\n<p>Yet this year I started to make a sauce for pasta with it, like you would with broccoli. My first attempt was good but needed a bit more elaboration. My attempt today reached the perfection I was expecting. So here is my recipe. Simple but so delicious.<\/p>\n\n\n\n<p><strong>Cauliflower pasta  (for 2 servings)<\/strong><\/p>\n\n\n\n<ul>\n<li>120g of dry short pasta (I used farfalle, but penne, macaroni etc\u2026 would work very well)<\/li>\n\n\n\n<li>1\/2 cauliflower <\/li>\n\n\n\n<li>2tbs of olive oil<\/li>\n\n\n\n<li>Salt, pepper, turmeric, paprika <\/li>\n<\/ul>\n\n\n\n<p>Boil the pasta. Steam the cauliflower until very mushy.<\/p>\n\n\n\n<p>In a pan, puree the cauliflower and add the olive oil and the salt, pepper, turmeric and paprika, a pinch of each. Stir well. Add the cooked and drained pasta, stir to obtain a well mixed mix. Serve.<\/p>\n\n\n\n<p>You can add grated parmesan on top if you like it.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It\u2019s the season for cauliflower and I am a big fan, so it always makes me happy to prepare some. Until recently I would either eat it raw, steam it to melty-crunchy, or make a puree or a soup for some classic recipes. Or use Indian inspiration and cook it with spices. Yet this year&#8230; <a class=\"more-link\" href=\"http:\/\/gentianeetantoine.com\/igk\/index.php\/2024\/01\/24\/cauliflower-pasta\/#more-6100\">Continue Reading &rarr;<\/a><\/p>\n","protected":false},"author":2,"featured_media":6099,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[359,360,364],"tags":[256,283],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/6100"}],"collection":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/comments?post=6100"}],"version-history":[{"count":2,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/6100\/revisions"}],"predecessor-version":[{"id":6109,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/6100\/revisions\/6109"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media\/6099"}],"wp:attachment":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media?parent=6100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/categories?post=6100"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/tags?post=6100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}