My friend Julianne got me the beautiful and inspiring cookbook, The Sprouted Kitchen. I love it. My friend Marion cooks out of it all the time so I asked for some recommendations. She said she loved the Roasted Cauliflower Capellini so I made that tonight. It was so good. Better than I would have expected for how simple the ingredients were.
I served with Heather Christo's Kale Salad with Lemon, Almonds & Pecorino and roasted asparagus. It was such a good dinner. Perfection.
My only changes to the recipe:
I used half whole wheat spaghetti and half regular spaghetti. Marion suggested toasted pine nuts instead of hazelnuts so I made that change too. Other than that I followed the recipe and loved it.
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