In the early days of the blog, I made tofu scampi a lot. I would cut it into rounds and make myself a most delicous and elegant meal. But I wanted to see what else I could sub for the tofu. How about cauli?
This is one of the easiest dishes to make. The sauce is kind of classic. It would be great with oyster mushrooms too!
I use the freshest of the freshest garlic I have ever had. My friend grew some in her garden this year. I am so inspired! I am definitely planting some this fall for next year!
Makes 2 big bowls
1/2 small head of cauliflower
1/2 lb. linguine (or other long flat pasta)
2 tablespoons butter (homemade! is best)
2 tablespoons olive oil + 2 teaspoons, divided
4 garlic cloves
1/2 cup white wine (I like Vegan Vine Chardonnay)
The juice of 1 lemon
Salt, a pinch or two
Fresh pepper, a few turns
Fresh parsley, a big handful
Get the pasta going.
Cut the cauliflower into bite sized pieces. Toss in the 2 teaspoons of oil and add to a pan. Cook over medium heat and turn a few times as it browns.
In another big pan with sides, melt butter into the olive oil. Press the garlic into the pan and sauté until fragrant, about a minute. Add wine, salt and pepper and bring to a simmer. Reduce the wine by half, about 2 minutes.
Add the cauliflower and toss around to coat in the sauce. Stir in the parsley and lemon juice.
Use tongs to lift the pasta out of the water and toss with the cauli. Enjoy!