Here’s an easy weeknight dinner that’s greater than the sum of its parts. This is the kind of thing I cook on the regular, almost always riffing. I’m going to make a big effort to share more of our weeknight meals here from now on, and without any literary fanfare — because I think these are the kinds of recipes that most of us find useful, whether to follow exactly or to use for inspiration. You may have to contend with next-day photographs of leftovers like the one above so I can use natural rather than studio light, but I won’t tell if you won’t. All hail the microwave.
I’ll keep it short today. Next week will be Iceland Week, with three posts about our fabulous trip to Reykjavik and the surrounding areas of southwestern Iceland. See you soon.
Spaghetti with Cauliflower, Shiitakes and Chickpeas
Here's an easy weeknight dinner that's greater than the sum of its parts. (Meaning, among other things, don't let its simplicity stop you from serving it to guests.) I've used citrus cauliflower for color, but the regular stuff will do just as well.
- 2 tablespoons olive oil, divided
- 1 medium yellow onion
- 6 cloves garlic
- Generous sprinkle of fine sea salt
- 1 pound thin spaghetti
- 10 ounces sliced shiitakes
- 1 medium head cauliflower, cut into small florets
- 3 tablespoons capers with 2 teaspoons brine
- 1 15.5 ounce can chickpeas, drained and rinsed
- 1 tablespoon fresh lemon juice
- Grated cheese, optional
LIKE PASTA? SO DOES EVERYONE. HOW ABOUT THESE RECIPES?