This recipe is reprinted from “Eating from the Ground Up: Recipes for Simple, Perfect Vegetables.” Copyright 2018 by Alana Chernila. Photographs copyright 2017 by Johnny Autry. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
Big Skillet Cauliflower Pasta
This is my favorite kind of skillet cooking. I roast the cauliflower and sausage right in my big cast-iron skillet in the oven while the pasta and spinach cook together on the stove top. A little pasta water, a little goat cheese, and this all comes together in an incredibly satisfying one-bowl meal. I love the spice andouille brings to this, but you can make it milder by using a sweeter sausage. This dish is also great cold, so leftovers make a stellar lunch. You really need to use a large pan here; anything smaller than a 12-inch skillet just won’t cut it. If you don’t have a skillet big enough, use a large roasting pan.
Serves 4, with leftovers
