Cauliflower and carbonara pasta

Oof, what an exhausting week! Having 3 PSets due in one week sure is stressful. Especially if one of the psets required 15+ hours. And it’s only the beginning of the school year! Despite the busy school work, chezmoi has still been cooking up a storm. I have tons of new recipes to share already! Hopefully I can get more of a schedule going with this blog and post at least 2-3 times a week?

For now I will share what Mike and I made for dinner tonight: roasted cauliflower with kalamata vinaigrette and peppery pasta cabonara with poached egg. One of the best decisions we made recently was subscribing to Gourmet for $1/issue! Both recipes were from the two most recent issues.

I’ve been told that poor American children have to suffer bland boiled cauliflowers as a child. No wonder everyone I meet dislikes it. I personally have always enjoyed cauliflowers since childhood. Now that I’ve discovered how amazing (and easy!) roasting cauliflowers are, you can expect it as a common veggie staple chezmoi! They were smokey and a little crunchy by itself, but the kalamata vinaigrette adding a nice lemony touch and made it more of a salad.

The pasta was really simple to make. It called for a ridiculous amount of cheese, and I only had 1/4 of a cup. Nevertheless, the dish still came out quite creamy. Not to mention anything with bacon in it is automatically delicious. Make sure the poached egg is still a little runny, so the yolk can break and run between the spaghetti. I only wish I could add a little bit of parsley at the end (forgot to buy at the store!)

Actual recipes below! With proportions and everything!