This Simple Trick Makes Tossing Cauliflower with Pasta a True Breeze
Easy pasta dinners are some of my favorite weeknight recipes. You know the type, the ones that contain one or two extra ingredients and no meat. All you need to do is boil the pasta and toss in a few things from your fridge.
As much as I love these easy pasta recipes, cauliflower and pasta is one of the few dishes I don’t regularly make because I’m not a fan of the florets floating in the pasta. The cauliflower taste and texture get in the way of the pasta instead of hiding behind it as spinach or mushroom would.
It looks like @didntijustfeedyou shares this sentiment because they posted a helpful tip on cutting cauliflower for pasta, so you don’t have to deal with the chunks overpowering your dish. “We love a good pasta tossed with cauliflower, but chunky florets kill the vibe,” the caption reads.
The video goes on to explain how to do it: First, cut the head in half and create a flat surface so you can prop up the cauliflower. Next, cut it into cross-wide slices about a quarter-inch thick. You’ll be left with perfect bite-sized pieces for your pasta and “crumbs that melt into your sauce.”
Now that I have this trick, I’ll definitely try this sometime this week, and when I do, I’ll be sure to use a Microplane to dress up my pasta dish.