Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons olive oil 1 shallot, sliced 1 bulb fennel, sliced (reserve a few fronds) 2 carrots, sliced 4 cups cauliflower, cut into bite-size pieces 2 cups cooked penne or rotelle pasta (optional) 2 cups Golden Cauliflower Soup (April 2009) DIRECTIONS Heat a large pot with a lid over medium-high heat. Add olive oil, shallot and fennel. Stir well and cook until just softened. Add carrots and cauliflower. Stir to combine with oil and other veggies. Cook to desired doneness, stirring occasionally. Stir pasta and soup into cooked veggies. Cover, turn heat to low and simmer 5-10 minutes. Stir well and serve hot with a few fennel fronds on top. Cover and refrigerate leftovers. SERVING SUGGESTION For a more elegant presentation, plate the pasta under the cooked cauliflower mixture and top each serving with a ladle of hot soup and a flurry of fennel fronds. Copyright © 2019 Stefanie Samara Hamblen |
