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So tonight I decided to go ahead and give Siduri's cauliflower pasta a try. Of course when I told my family I was making cauliflower pasta they looked bummed, so I really hope I can pull this one off!
I'll let you know how it turns out. So far I have my big saute pan with a thick layer of olive oil, a few red chili pepper flakes, some thick slices of garlic, and cauliflower and salt, on a very low burner. We're about 1h 1/4 before dinner time so I'm hoping that's plenty of time to reach the right color/taste.
My question to Siduri (if you read this) or to others is - what kind of pasta should I use? I don't think long pasta like spaghettis or fetuccinis are going to cut it here (because of the shape/size of the cauliflower florets), so I'm planning on using Farfalle. Good idea?
I'm really excited about this dish! /img/vbsmilies/smilies/smile.gif
I'll let you know how it turns out. So far I have my big saute pan with a thick layer of olive oil, a few red chili pepper flakes, some thick slices of garlic, and cauliflower and salt, on a very low burner. We're about 1h 1/4 before dinner time so I'm hoping that's plenty of time to reach the right color/taste.
My question to Siduri (if you read this) or to others is - what kind of pasta should I use? I don't think long pasta like spaghettis or fetuccinis are going to cut it here (because of the shape/size of the cauliflower florets), so I'm planning on using Farfalle. Good idea?
I'm really excited about this dish! /img/vbsmilies/smilies/smile.gif
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