With fall upon us, there’s a whole new world of vegetables and produce to work with. We’ve partnered with Sara Forte of Sprouted Kitchen to bring you recipes, ideas, and tips inspired by the new season’s harvest.
This time of year, as tomatoes and zucchini are on their way out and you’ve probably reached your personal limit of them. Reaching for things like cauliflower and dark, leafy greens is the perfect transition. They’re booming at the farmer’s market or supermarket, hearty, healthy, and transform your kitchen to suit the season.
To keep pasta dishes from feeling too heavy, incorporating a decent amount of vegetables will lighten them up, as well as add flavor. Here, cauliflower’s dense crunch takes the place of meat or other veggies.
First, the cauliflower gets seasoned and roasted, and very well could be a side dish of it’s own, but tastes great mixed into the barely-creamy noodles.
This makes a great entree with a big green salad and some garlic bread as the weather begins to cool down at night.
This dish takes well to cooked sausage added in if you prefer to stretch it further with a bit of meat. If not, it can certainly stand on its own as veggies-only.