I really, really love preserved lemons. This is a huge batch, but they won't go bad in my fridge. Chop up the pickled peels and add them to salads, veg (really vegetal ones like broccoli, asparagus, and brussels LOVE THEM), rice + grains, fish, in a gremolata for grilled or roasted meats (if you go that way), in tabbouleh, on top of hummus, salad dressings. They also make a great food gift. Food gifts are the best. I like to add a large red chile ( Thai long peppers are great) sliced lengthwise to the mix. I don't have one here in my kitchen, but I'll grab one later today and add it into the brine.
When you want that big bowl of pasta but your actions (or lack of actions) doesn't really warrant a pasta party for one in front of House of Cards. It's a great way to use up that last little bit of pasta sauce and get your cravings under control. It's satisfying, and simple, and the chili flakes and capers give it enough dimension to keep it interesting.
YOU WILL NEED:
1/2 Cauliflower, cut into florets
1 cup leftover spaghetti sauce (mine is just San Marzano canned tomatoes, lots of onion, and garlic at this point)
1 tablespoon capers in brine
Chili flakes to taste, about 1/2 a teaspoon is my dosage
Steam your cauliflower until it's softened but still retains it's crunch. About 2-3 minutes in the steamer.
Heat up your leftover sauce in a skillet when it's bubbling at the edges add the cauliflower and fold in to coat evenly. Add capers and chili flakes and sauté three minutes, or until the sauce is clinging to the cauliflowers.
Serve in a bowl with some torn basil and a nice drizzle of olive oil.
I've been cooking since I was seven. Institute of Culinary Education grad and NYC trained chef. Food dork. Health nut. Bounty Hunter of beige foods. I don't think there needs to be a separation between food that's good and food that's good for you.