The Meatless Monday Family Cookbook by Jenn Sebestyen

Author:Jenn Sebestyen
Language: eng
Format: epub
Publisher: Fair Winds Press
Published: 2020-03-16T16:00:00+00:00

Kids in the Kitchen

Have your kids make the romesco sauce and break the broccoli into florets.

Buttered Noodles

with Roasted Cauliflower and Seedy Bread Crumbs

What kid doesn’t love buttered noodles? Speaking of kids, growing up we ate a lot of steamed cauliflower with bread crumbs. I’d drizzle it with malt vinegar and it was one of my favorite side dishes. I decided to combine these two childhood memories and give it a healthy twist with hemp seeds and pumpkin seeds (pepitas). Here the cauliflower is roasted, not steamed, to bring out its flavor. The seeds are pulverized to resemble bread crumbs. Kids and adults alike will want seconds.

1 small head cauliflower, chopped into bite-size florets

2 tablespoons (28 ml) olive oil, divided

3/4 teaspoon salt, divided

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

8 ounces (225 g) spaghetti noodles or pasta of choice (gluten-free, if desired)

1/4 cup (37 g) hemp seeds

1/4 cup (35 g) raw shelled pumpkin seeds (pepitas)

4 cloves garlic, minced

3 tablespoons (42 g) plant-based butter

Pinch of crushed red pepper flakes (optional)

Vegetable broth, as needed to loosen the pasta

Yield: 4 to 6 servings

Preheat the oven to 450°F (230°C, or gas mark 8). Line a rimmed baking sheet with parchment paper and set aside.

Toss the cauliflower florets with 1 tablespoon (15 ml) of olive oil, 1/2 teaspoon of salt, pepper, and garlic powder. Spread out onto the prepared baking sheet in one even layer. Bake for 15 minutes or until tender and the edges are golden brown.

Meanwhile, cook the spaghetti according to package directions. Reserve 1 cup (235 ml) of the pasta cooking water before draining.

While the pasta is cooking, add the hemp seeds and pumpkin seeds and remaining 1/4 teaspoon salt to a food processor. Pulse until combined and the mixture resembles a fine crumb. Set aside.

Meanwhile, heat the remaining 1 tablespoon (15 ml) of olive oil in a large skillet over medium heat. Add the garlic and sauté for 3 to 4 minutes until fragrant. Add the butter and sauté until melted. Add the crushed red pepper flakes, if using.

Add the drained spaghetti to the skillet and toss well to coat. Add the reserved 1 cup (235 ml) of pasta water to loosen. Add the roasted cauliflower and the seedy bread crumb mixture. Toss well. Add a few tablespoons (60 ml) of vegetable broth or water to loosen it up a bit, if needed.

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