Cauliflower pesto

Next up in my quest to try out my new cookbooks:

Linguine with cauliflower pesto

Smitten Kitchen Cookbook (http://smittenkitchen.com/book/#Order)

In this vegetarian entrée, the cauliflower isn’t cooked; it’s whirred in a food processor until it resembles couscous. Kids might find this appealing (although it gives off a pretty strong cruciferous smell until the warm pasta water takes the edge off it). Then garlic, red pepper flakes, toasted almonds or pine nuts, Parmesan cheese, dried sun-dried tomatoes, capers and parsley are whirred into a pesto that you then stir into the cauliflower along with a smidge of sherry vinegar and a good glug of olive oil. I opted for champagne vinegar (and upped the amount) and whole wheat penne instead of linguine, since that's what I mainly stock.

Rating: This recipe is interesting in both the standard and Upper Midwestern senses. Nice flavor, worth trying, and worth repeating when golden cauliflower is in season at the farmers market. That would help with the color, and might help with the visual sensation that you’re eating pasta (couscous) on top of pasta. Plus, it would be warmer then, and perhaps there wouldn’t be the problem where you feel like you’re eating cold sauce on warm pasta. Perhaps when it’s -5 for a high, the warm pasta and water just can’t overcome the cold cauliflower. (Although in true Minnesota fashion, the DJ on the Current pointed out it could be worse: In Manitoba it’s forecast to be colder than the surface of Mars, and we’re not talk about a sultry Mars summer day.)

Here’s a link to a version of the recipe:

http://www.washingtonpost.com/pb/recipes/linguine-with-cauliflower-pesto/13008/

Followup: I made this again using golden cauliflower and liked it much better. And it probably helped that it wasn't freezing.