The other day, one of my coworkers had shells & white cheese with peas mixed in, and I had this intense craving mixed with nostaglia that I knew I would need to satisfy. I was thinking about it for days before I stumbled across this great recipe – cauliflower is really the perfect substitution for those of us trying to cut down on the carbs (check out the cauliflower fried “rice” recipe too!). We served it with sauteed chicken to up the protein factor, and it was the perfect not-quite-paleo meal.
Cauliflower “Pasta” with Peas & Ricotta
via the stonesoup
1/2 head cauliflower, chopped into tiny trees
250g (1/2 lb) frozen peas
1/2 bunch mint, leaves picked
250g (1/2 lb) ricotta
2 handfuls grated parmesan cheese
Freshly Ground Pepper
Bring a medium saucepan of salted water to the boil. Simmer cauliflower for 10 – 12 minutes, or until tender. Meanwhile, heat a few tablespoons extra virgin olive oil in another saucepan. Cook peas over a medium high heat for 5 – 8 minutes, or until peas are tender and starting to go a little wrinkly. Remove from the heat and stir through the mint. Drain the cauliflower and return the peas to the heat. Toss cauliflower in with the peas and add ricotta. Stir until ricotta is heated and coating everything. Taste & season.