Guy Fieri’s Pasta with Cauliflower and Spinach

I decided a couple of days ago that there were a couple of things I needed to do to help get my energy and motivation back.

One of them was to write a daily “To Do” list each night for the next day and to make a menu plan.

Also, I reckoned that the menu plan would actually be a great way to save money as we wouldn’t be impulse buying or letting me off by buying something in.

Tonight was the start of the menu plan, as yesterday we didn’t get to go shopping for everything we needed.

And in honour of my darling baby sister, Emm, who adores what she refers to as “dirty men” (ie men who could do with a good bath and hair cut…) and seeing as how I couldn’t go the whole hog (literally and go for her favourite chef Hugh Fernley Whittingstall, being vegetarian, I went for radical and Guy Fieri fitted that.

So, for Emm (sorry this isn’t food on sticks) and Allan (who adores pasta) I made this.

Cauliflower and Spinach Pasta courtesy of Guy Fieri

And it was good. Spinach… how could it not be good!

It was worth poor Allan having to spend twenty minutes to find capers. I hope he agrees…

In my opinion, the only improvement could have been Guy turning up to cook it for us.  It is so simple and feels so cheffy.  I was proud of the results.

So good and definitely a winner!

Guy Fieri’s Pasta with Cauliflower and Spinach
(Food Network)
• 1 tablespoon salt
• 1 head cauliflower, cut into flowerets
• 2 tablespoons olive oil, plus 2 tablespoons olive oil (best quality), for drizzling
• 3 tablespoons minced garlic
• 1 tablespoon sliced garlic
• 1 teaspoon red pepper flakes
• 1/4 cup chicken stock or vegetable stock
• 1 bunch fresh spinach (about 3 cups)
• 1 (28-ounce) can crushed tomatoes (best quality)
• 3 tablespoons capers, with 1 tablespoon juice
• 1 teaspoon freshly cracked black pepper
• 1 pound paccheri pasta (large tube) approximately 2.5-inches long by 2-inches wide
• 1/2 cup grated Pecorino Romano
• 1/4 cup chopped Italian parsley leaves

Bring a large stock pot of water to a boil over medium heat, then add in the salt and the cauliflower.

Cook for 3 to 4 minutes.

Heat 2 tablespoons of olive oil in a large sauté pan, and sauté the garlic and red pepper flakes for 1 minute.

Remove the cauliflower from water with a large strainer or spider and add it to the pan with the garlic-red pepper mixture. Sauté briefly until starting to brown, about 3 to 4 minutes.

Deglaze the pan with the chicken stock, add in the spinach, cover and let wilt for 2 minutes.

Stir in the tomatoes and capers with juice and reduce the heat. Remove the cover and let simmer for 5 minutes.

Return the cauliflower water to boil, adding more water, if necessary, to cook the pasta. Add the pasta add cook to al dente.

Remove the pasta from the water and add it to the pan with the sauce, adding a little pasta water, if needed.

Stir gently to combine, transfer to a serving bowl and sprinkle with half of the cheese. Garnish with the parsley and drizzle the remaining 2 tablespoons of olive oil.

Serve immediately with remaining cheese on the side.

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