Last night I was in search of the soft spot inside of me for colder weather. It’s been impossible to strike a smile for rosy cheeks or pulling out winter jackets that double as portable sleeping bags. But, not embracing change is no way to live. After gazing over the Thai food takeout menu for 20 minutes, I made my way to the kitchen to rediscover my rhythm.
I’ve made this recipe with my sister once before. She knows exactly how to cut cauliflower and can always find that sweet spot so that brown rice pasta doesn’t stick together. I took her tips and blended them in with my attempt.
1 can chickpeas (rinsed, drained and split in half)
1 bag of brown rice pasta
1 head of cauliflower (chopped into fine pieces)
1/2 cup of starchy water from pasta
1 cup of chopped carrots
3 Tablespoons of ghee
4 cloves of garlic
S & P
Red chili flakes
1. Pre-heat the oven to 425 degrees.
2. Melt the ghee so that it turns into a liquid and can easily coat the cauliflower and carrots. Toss the veggies in the ghee with salt and pepper and bake for 35 minutes turning halfway through. You want the veggies to roast so that the edges turn a soft brown.
3. Boil a pot of water for the pasta. To avoid the noodles sticking together halt cooking two minutes prior to directions on the packaging.
3. While pasta is cooking and veggies are roasting, place half the chickpeas in a food processor along with the starchy water from pasta and red chili flakes. Blend till liquid is formed.
4. In a small skillet on medium heat, place crushed garlic with a tablespoon of ghee or coconut oil. Sauté until garlic turns golden brown then add the remaining whole chickpeas. After a few minutes add the sauce from the food processor. Lower heat and let simmer until pasta is done.
5. After pasta is drained toss in the sauce from the skillet along with cauliflower and carrots.
6. Put in a big soup bowl, add parmesan cheese or nutritional yeast to your liking, chew slowly and stay warm.