Cauliflower, Bacon & Sage Pasta

Real Simple magazine is one of my favorites from home. I can't get a subscription over here in France but I do subscribe to them online and receive email updates of their best recipes. They're not paying me to say this but I wish they would, uh-hum, maybe in a free, European delivery of each month's magazine.

One of the best things about these email updates is that you can 'Pin' the recipes straight from the site.
I see something I'd like to try, that I think the kids will enjoy and that uses seasonal ingredients and rather than printing out the recipe or bookmarking and hoping I remember where or what it was, I just pin it. I wish all my favorite sites had this feature.

I've written about my love of the addictive Pinterest before and most of you have probably gotten hooked too.There are so many great ways to use the site. You can find all my recipe pins on my 'What's For Dinner?' Pinterest board.
There's a little red button over there on the left too.

my chou-fleur, lardons and sage pasta

I've made this recipe twice in the last two weeks; once with the bacon as the recipe calls for and once without it. My kids loved both.
They are on a super cauliflower or chou-fleur kick at the moment. Let's face it, chou-fleur is more fun to say.
The French love chou-fleur and make delicious dishes like gratins and fried, puffed beignets with it during the winter season.

This one is a hit all around.
I hope you try it and like it as much as The Middlest did!

Cauliflower, Bacon & Sage Pasta
adapted from Real Simple Recipes

• 12 ounces spaghetti
• 6 slices bacon or 1 packet smoked lardons
• 1 tablespoon dried sage
  
• 1 small head cauliflower (about 1 1/2 pounds), cut into small florets
• kosher salt and black pepper
• 3/4 cup grated pecorino (3 ounces)

1. Cook the pasta according to the package directions. Drain, reserving ¾ cup of the cooking water, and return the pasta to the pot.
2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate and crumble.
3. Add the sage to the drippings in the skillet and cook over medium heat, stirring well, 1 to 2 minutes.
4. Add the cauliflower, ¼ cup water, and salt and pepper to sage and drippings in the skillet and cook, covered, for 2 minutes.
5. Uncover and cook, tossing frequently, until golden and tender, 3 to 4 minutes more.
6. Add the reserved pasta water and ½ cup pecorino to the pasta; toss until creamy. 
7. Add the cauliflower, sage, and bacon and toss. Sprinkle with remaining pecorino.

By Kate Merker,  March 2010

Middlest likes it