A Utilitarian Meal

Spaghetti garlic cauliflower crumbs herbes de provence3

Have you ever made pasta with garlic breadcrumbs before? Or even Aglio Olio? If you have, then you’d understand how simple this dish is. There are times when I want full, robust flavors but there are times when I just want a simple dish, taking stock of yet another week rapidly coming to an end.

The weather is slowly staying on the 30s, heat wave is announced, rain come and go in a blink of an eye. The mosquitoes aren’t shy to visit either so we’ve been burning citronella on all corners of the apartment. I get woken up from time to time in the middle of the night just because it is so warm. I miss having air-con!

Herbes de Provence

Finally we are settled, I feel settled. For the next 9 months or so. As part of integration process with la vie en France, I had to attend civic course, complete with national anthem, history lesson and learn my rights as a resident and a woman. I had to do a CV in french and attend a professional competence evaluation. Luckily, they left me alone when it comes to french language. And no, it’s not for citizenship. In total, I had 4 certifications that are extremely precious to renew my carte sejour next year.

This weekend would be the first that we don’t need to go out and hunt something for the apartment, which is a relief. And we’re going to celebrate our anniversary too.
Cauliflower Pasta

Anyway, I’ll stop yabbing. Here’s the recipe..

serve 2

Spaghetti enough for 2 – for us this is about 140 gr
180 gr cauliflower, washed and cut into smaller florets
2 cloves garlic, minced
1/2 tsp herbes de provence
2-3 tbsp EVOO, more if needed
sea salt flakes
black pepper
4 tbsp shredded parmesan, more to taste

  • Cook the spaghetti as per manufacturer’s instruction.
  • In a mini food processor, process the cauliflower florets into smaller pieces. Stopping in between to scoop out the smaller pieces and pushing the bigger ones down. Do in batches if needed.
  • Heat up 2 tbsp olive oil, over low-medium heat, add in the minced garlic and stir few times. Once you can smell the garlic, add in the cauliflower. Toss regularly, so they won’t burnt.
  • Add in the herbes de provence and season with salt & pepper. Turn off the fire and sprinkle the crumbs mixture with 2 tbsp parmesan and toss some more. Set aside.
  • Once the pasta is done, drain and transfer to the crumbs mixture. Add some olive oil if it’s too dry and toss further. Taste & adjust seasoning.
  • Plate and serve with another sprinkle of shredded cheese.



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