Brassica

Mon petit chou-fleur...

...je t'aime...

...je veux te couper.

And, a recipe:

1. Cut one head of cauliflower into florets. Boil in salted water until slightly underdone.
2. Start three strips of bacon in a cold, cast-iron pan.
3. Cook one-half pound of pasta in the same water as the cauliflower. Something big and chunky works best: fusilli, rotini, gemelli...
4. Once the bacon has crisped itself, remove from the pan and drain.
5. Add red pepper flakes and one smashed clove of garlic. Remove garlic after 30 seconds.
6. Add cauliflower, pasta, and one half cup of the cooking water to pan. Break up large pieces of cauliflower with your wooden spoon. Toss vigorously and allow to cook.
7. Chop bacon and return to pan. Finish with parmesan. Adjust salt and pepper.

Posted at 21:09 on Tue, 11 May 2010 in category food | Comments (3)