Spinach & Cauliflower Pasta
1 head garlic
2 teaspoons + 2 tablespoons olive oil
1 medium head of broccoli, florets only
1 medium head of cauliflower, florets only
1 (16-ounce) bag pasta, cooked (farfalle/bowtie is best, rotini also works well)
sea salt, to taste
vegan feta cheese (Sunergia brand is vegan or make your own)
1. Roast the garlic in the oven or in a pan with some olive oil.[u]To Roast Garlic in Oven[/u]: Remove the outer layers from head of garlic, but do not separate cloves. Cut 1/4" to 1/2" from the top of the head, enough to expose the tops of the individual cloves. Nest garlic in aluminum foil. Drizzle with 2 teaspoons olive oil. Close aluminum foil around garlic head and bake in 400 degrees F oven for 30 minutes, or until soft when pressed. Lightly cut the skin on each clove and pull or push out each garlic clove.[u]To Pan-Roast Garlic[/u]: In a saucpan, bring to a boil unpeeled garlic head with water to cover. Reduce heat, cover, and simmer for 15 minutes, or until garlic can be pierced with a fork, but is not too soft. Strain garlic from water and cool with running tap water. Once cool enough to handle, peel garlic cloves and place in skillet with 2 teaspoons olive oil. Cook over medium-high heat for 5 minutes, or until cloves are begin to turn golden brown.
2. Steam Broccoli: In a saucepan with a steamer basket. If you don't have a steamer basket, place the broccoli directly in the water and then strain at the end. Bring 1 inch of water to a boil. Add broccoli, cover, and reduce heat to medium. Cook for 3 minutes, or until broccoli is al dente - it can be pierced with a fork, but is not too soft. Remove from heat. Place broccoli into a bowl of cold water.
3. Steam Cauliflower: Use the same process as for the broccoli, but cauliflower is al dente in about 4 minutes, or until it can be pierced with a fork, but is not too soft.
4. When pasta and veggies are done, drain and toss pasta with broccoli, cauliflower together in large bowl with 2 tablespoons olive oil, garlic cloves, salt and vegan feta. Very simple, but very tasty.
Source of recipe: This was inspired by a dish from the Rosebud restaurant in Seattle.