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Ingredients

• ✓ purple cauliflower
• rotini pasta
• walnut
• olive oil
• garlic
• kosher salt
• balsamic vinegar
• red pepper flakes
• rosemary
• kosher salt
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain, reserving 1/2 cup cooking water.
2. 2 Heat a small skillet over medium-low heat. Place walnuts in the hot skillet; continually cook and stir walnuts until toasted and fragrant, 3 to 5 minutes. Remove from heat and chop walnuts.
3. 3 Heat olive oil in a pan over medium heat. Cook and stir garlic in hot oil until golden, 2 to 3 minutes. Remove garlic from pan and set aside.
4. 4 Cook and stir cauliflower and 1/2 teaspoon kosher salt in the same pan over medium-high heat, stirring occasionally, until cauliflower is tender, 8 to 10 minutes.
5. 5 Pour balsamic vinegar over cauliflower. Cook and stir cauliflower until balsamic vinegar has reduced, about 1 minute.
6. 6 Stir walnuts, cooked garlic, red pepper flakes, and rosemary into cauliflower mixture until well combined.
7. 7 Stir cooked rotini and reserved 1/2 cup cooking water into cauliflower mixture until well blended. Sprinkle 1/2 teaspoon kosher salt and Parmesan cheese over rotini and cauliflower mixture.

By schnitzell

Ingredients

• ✓ purple cauliflower
• canola oil
• onion
• garlic
• carrot
• broccoli floret
• mushroom
• soy sauce
• water
• cherry tomato
• salt
• black pepper
• basil
• rice
• sesame seed

Instructions

1. 1 Heat oil a large skillet over medium heat and cook onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add veggies in the following order with approximately 2 minutes of sauteing between each addition: carrots, cauliflower, broccoli, and mushrooms last. Pour in soy sauce and mix until all vegetables are well coated with sauce. Cook for 2 minutes.
2. 2 Pour in water and add tomatoes, salt, and pepper. Bring to a boil, reduce heat, and bring to a simmer. Cook until all vegetables are fork-tender, but not too soft, 3 to 5 minutes. Add basil towards the end.
3. 3 Serve warm on a bed of rice sprinkled with sesame seeds.

By Rita