“So what did you think?!”
“It was ok. But it would have been better with meat.”
Yep. I have one of those husbands. Insert red, grumpy, frustrated emoji face here. But as annoying as this is, I am also aware that cooking with meat every night (especially with a family) can be an expensive exercise so once a week, I make a vegetarian meal.
I’m ALWAYS on the lookout for good, tasty, HEALTHY vegetarian recipes and these can often be hard to come by. A stir fry “needs meat”. Pumpkin and chickpea curry? “I’d prefer it with beef. Or chicken. Or pork. Or fish.” Or my other options are usually recipes that really aren’t very nutritious – oh the struggles in life!
Enter my new favourite – Creamy thyme pasta with roasted cauliflower.
This was originally a Donna Hay (one of my foodie crushes) recipe which I edited and adapted to make it a tad healthier – although, it does still have two types of cheese in it so it’s not going to win any gold medals in the health department. But give it a shot, it’s pretty delicious and has had positive reviews from two fussy meat-loving brothers in law and three ‘can sometimes be fussy’ niblings (that’s my collective word for my nephews and niece by the way) . Apparently my niece practically licked the plate clean which I thought was utterly adorable. My Mum also loved it but my Dad said, “It’s ok.” Typical! There’s always one who has to ruin it!
If you or the men/children in your life REALLY can’t stand the idea of a vegetarian meal, try adding bacon to the recipe and then next time you make it, ‘accidentally’ leave it out and see if they notice! Tricky and deceptive but also rather effective!
Creamy thyme pasta with roasted cauliflower
What you’ll need…
* ¾ cup plain greek yogurt
* 2 egg yolks
* ¾ cup grated parmesan
* Salt and pepper
* ½ head cauliflower, chopped into small florets
* 2 cloves garlic
* 1 tbsp thyme leaves – preferably fresh but dried works fine too
* Spaghetti to serve four (or my recommendation is to replace half with carrot/zucchini noodles. I also use gluten free brown rice or corn pasta.)
* Mozzarella balls (optional)
How it’s done…
Pre-heat oven to 180 degrees. Place the yogurt, egg yolks, parmesan, salt and pepper in a bowl and whisk to combine – set aside.
Place cauliflower florets on a baking tray lined with baking paper, sprinkle with salt and pepper and drizzle with olive oil. Roast in the oven for around 20 minutes or until golden brown (but not burnt).
Cook pasta according to packet instructions and/or prepare some carrot/zucchini noodles
In a frypan, heat some oil or butter and gently fry the garlic and thyme (and carrot noodles if using) for one minute. Add the yogurt mixture and 1/3 cup pasta cooking liquid and simmer gently for two minutes or until thickened slightly. Drain pasta and stir through the sauce. Add ¾ cauliflower (and zucchini noodles if using) and mix through.
Place into serving bowls, top with mozzarella (if using) and additional cauliflower.