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Health Center » Recipes

Cauliflower and Beans

October 28, 2005 by Thomas Affatato

 
Cauliflower and BeansCauliflower and Beans
1 can of tomato sauce (15oz.)
1 head of cauliflower
1 head of garlic
1 can of aduki beans (15oz.)
4oz. extra virgin olive oil
Sea salt
1 lb. of bow tie pasta – farfalle
4 leaves of fresh basil
Every item here can be found organic!!
 
Preparation:
 
Always prepare your pasta first. Add ½ tablespoon of sea salt to two quarts of water and boil on high heat. Add the pasta to the boiling water and prepare the pasta Al Dente.

Remove the stem from the cauliflower and wash thoroughly. Cut up into 1” round pieces. Be careful not to the make the pieces too small or too big.

I personally cook with a whole head of garlic. Many people prefer 1-2 cloves. It is your choice. Sautéed garlic makes for a great appetizer with a little olive spread on the side. Preparing your garlic is simple. Peel the cloves. Using the flat side of a chef’s knife, crush the cloves.

Using a five quart pan add the olive oil and ¼ teaspoon of sea salt. Heat until the oil ripples and just as it appears to smoke, add the garlic. Sauté the garlic until lightly golden. Do not overcook the garlic. This will leave a bitter taste on your pallet. After removing the garlic, set aside for a quick bite. It’s great for your blood and many other things. Like an unwanted love affair.

Add all the cauliflower into the olive oil. Stir for 1-2 minutes. Add the to tomatoes, cover and stir occasionally for 3-5 minutes. Add the beans and basil at this time. You can use organic vegetable broth to rinse the can of any remaining sauce and add it to the mixture.

Remove the pan from the heat. Drain the pasta but leave 1-2 ladles of the boiled water if you like more liquid and add only half of the pasta to the cauliflower and tomatoes. Let it sit for 1-2 minutes.
Add the remaining pasta and stir.
 
Serves 6-8.
Refrigerate the leftovers and bring it to lunch the next day. Double the ingredients and the whole family has lunch the next day, fulfilling a portion of the required daily grain, vegetable and legume intake.
AND
A family of four saves at least $20-$30 on lunch that day.
 

 

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Organic Consumers Association
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