Talking about the cauliflower, people either love it or hate it. There’s no middle way, I think! So, if you belong to the first group, definitely read on!

I don’t have a special story about cauliflower. As a child I was encouraged to eat all vegetables and today I’m grateful for that (particularly when I see how some parents now spoil their children with fast food and sweets instead of feeding them natural food). In our house, cauliflower was on the menu mostly in form of a thick soup or simply boiled and served with breadcrumb “sauce” (which is breadcrumbs fried in some lard, usually butter or vegetable oil – this is a very common sauce in Slovenian cuisine) as a side dish.
I mean, I did eat cauliflower, not with such pleasure as I would eat ice cream, for example, but I bolted it somehow, trying to forget its yucky cooking smell. It was only recently (last year or two, to be precise) that I really began loving it. -the cauliflower, not the smell- Yet, gone are those times of cauliflower soup, now it’s time for cauliflower pasta!

This is one siiimple recipe, almost too simple to write down! The combination of carrots and green peas is already an all-time favorite of mine, and I think they merry cauliflower in a perfect way. The quantities of this recipe are approximate.

Ingredients for 2 persons:
200g pasta, your favorite shape
a few tablespoons frozen green peas
half a small cauliflower head, washed and sliced
1 carrot, cleaned and chopped
1 Tablespoon olive oil
200ml oat cream (or cream for cooking)
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
a dash of grated nutmeg
salt and pepper
grated Parmesan, to serve

1. Cook (in very little (salty) water) or steam the sliced cauliflower and carrot (al dente, please), drain and keep warm.
2. Cook the pasta. In a saucepan, heat the olive oil and add minced garlic. Just stir and immediately add the cooked cauliflower and carrot.
3. Season with thyme and nutmeg and pour in the oat cream. Let simmer for a couple of minutes, finally add the green peas, salt and pepper to taste.
4. Mix with the cooked pasta and serve warm with some Parmesan.

Tip: Try adding a few drops of dry white wine to the sautéed vegetables.