Wednesday, July 7, 2010

Pasta with Roasted Cauliflower and Wilted Spinach

This is another delicious recipe from Vegan Yum Yum! It's a nice light and easy meal that's good for a hot summer's night - although the oven was on for half an hour. It's made with pasta (I used rice pasta, of course), roasted cauliflower and spinach. The recipe called for either olives or sun-dried tomatoes, and I used both, because I like both. Instead of cooking the spinach, it's mixed with the hot cauliflower and pasta to wilt it a little. I also mixed in a little bit of nutritional yeast for a little bit of a cheesy flavor. Dennis and I both really liked this meal, and we both agreed that we'd like some chickpeas added to the dish next time.

Most of the time, white foods should be avoided, but cauliflower is an exception to the rule. Cauliflower is in the cruciferous veggie family and is very similar to broccoli in structure. Cruciferous veggies are twice as powerful as other vegetables and are packed with anti-cancer properties. Cauliflower has a very high nutrient density and is full of folate, Vitamin C, calcium, magnesium, potassium, iron and even protein.

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