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Cauliflower pasta from Near & Far: Recipes Inspired by Home and Travel (page 61) by Heidi Swanson

  • cauliflower
  • crème fraîche
  • green olives
  • dried pasta of your choice
  • za'atar

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Notes about this recipe

  • Eat Your Books

    Can substitute yuba skins for pasta.

  • IvyManning on September 03, 2016

    This was really bland and we found the combination of briny and creamy to just be too weird for us.

  • Rutabaga on November 09, 2015

    While I enjoy Castelvetrano olives, which Swanson suggests for this dish, I found their subtle, buttery flavor was lost here. Perhaps this was partly due to the fact that I chopped them quite finely. Next time, I would just slice them in half, or use other, stronger flavored brined olives. Letting the cauliflower get really toasted, almost charred, would also boost the flavor. I used orecchiette and a mix of yogurt and cream in place of the crème fraiche. Not bad, but a more delicate, thinner, pasta might be better here. This was a good starting point, but I'm eager to make it again and try boosting the flavor since it fell a little flat for us.

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