Fall is off to a fun – and flavorful – start! I’ve been cooking and baking up a storm in between binge-watching Netflix shows (like Squid Game and Maid). And I’m hoping to make a return trip to Crystal Bay Farm or another pumpkin patch soon.
For those who are interested, here’s a glimpse of what I’ve created and consumed in the past week or so:
- Charred cauliflower and kale pasta (a cozy dish for the cooler weather)
- Fruit-and-nut icebox cookies and gnocchi with clams for ABRAMS Dinner Party
- Soft and buttery Korean cream cheese garlic bread
But that is just the beginning! I have a slew of new cookbooks from ABRAMS, Clarkson Potter and Ten Speed Press to peruse and tons of recipes to tackle. What’s on your fall and winter to-do list?
Recipe adapted from Shutterbean.
Charred Cauliflower and Kale Pasta
Makes 4 servings
Ingredients
- ¼ cup olive oil, divided
- 1 small head cauliflower, finely chopped
- ½ teaspoon kosher salt, plus more, to taste
- ⅓ cup walnuts, roughly chopped
- 2 garlic cloves, minced
- 1 teaspoon finely grated lemon zest
- ½ teaspoon dried chili flakes
- ½ pound lacinato kale, ribs removed and leaves cut crosswise into ¼"-thick pieces
- freshly ground black pepper, to taste
- ½ cup chicken broth
- ¼ cup freshly squeezed lemon juice
- 8 ounces penne or other short pasta (see notes)
- 1 tablespoon unsalted butter
- ¼ cup finely grated Parmesan cheese, divided
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add cauliflower and salt and toss to coat. Cook, without stirring, until the cauliflower starts to brown on the bottom, about 5 minutes. Stir cauliflower. Cook, stirring occasionally, for another 5 minutes or until golden brown. Transfer to a medium bowl and set aside.
- Heat remaining 2 tablespoons olive oil in the pot over medium-low heat. Add walnuts, garlic, lemon zest and chili flakes and cook, stirring constantly, for 1 minute.
- Add kale, season with salt and pepper, and stir to combine. Add chicken broth and cook, stirring occasionally, until kale is soft, about 5 minutes. Add prepared cauliflower and lemon juice and stir to combine.
- Bring a medium pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1 cup cooking liquid.
- Add cooked pasta, butter and half of the Parmesan cheese to pot with cauliflower and kale and stir to combine. If necessary, add some of the reserved cooking liquid to loosen the sauce.
- Season with additional salt and pepper to taste. Top with remaining Parmesan cheese and serve immediately.
Notes
I used Banza pasta.
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