Spaghetti Aglio Olio with Roasted Cauliflower

 

Apricot season is upon us and I bought a big bag today. I tried making jam out of them and instead of getting, um, apricot jam, I ended up with a badly burnt pot. It was the result of paying too much attention to my emails and less than required on the boiling pot of sugar and apricots. I soaked the pot in vinegar and baking soda. I scrubbed it with steel wool for a good half hour. I hate it when I get more than I bargained for.

On to other news. Good news. I made spaghetti aglio olio and roasted two heads of cauliflower for dinner! You don’t really need a recipe for spaghetti aglio (garlic) olio (oil). All you need to do is to sizzle some sliced garlic in olive oil until lightly golden, throw in cooked spaghetti and toss again and again so that every strand is coated with the fragrant oil. To spice things up, I added a teaspoon of Herbes de Provence and a generous pinch of red pepper flakes.

Sometimes, a good ol’ plain bowl of pasta done right is all that is needed to restore one’s confidence in the kitchen. You just can’t go wrong with this. Spaghetti aglio olio is a dish that my husband and I have been cooking together way back before we got married. It still remains a firm favourite with us.

The recipe for the roasted cauliflower is published in the March 2012 issue of Food & Wine magazine. I have made it many, many times since I first read it because it is just that good. Perfectly spiced with turmeric, cumin and red pepper flakes, I just can’t get enough of this roasted cauliflower, which explains why I roasted two whole heads to feed two adults and two toddlers.

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