Ah yes, Valentine’s day is tomorrow. A single day out of an entire year dedicated to proving your love for someone with chocolate and flowers.
I don’t know, just seems a bit archaic to me. Believing my worth is based on how many heart-shaped boxes of chocolate I get, or the length of the stems on roses (not other flowers, must be roses), and if I’m REALLY lucky I could even get a diamond bracelet? Call me a Valentine’s Day hipster, but I believe if you love someone, show them every day. Help me with the laundry or dishes, make me dinner, or flowers for no reason. In all honesty, it’ll save quite a bit of time and money (because let’s face it, everything is overpriced for V-Day), plus it lets me know you truly care and aren’t just doing it for a Hallmark card holiday.
With all of that being said, I do actually love Valentine’s Day 😬 . Call me a hopeless romantic, but I love love. I love seeing couples go out and holding hands, smiling at each other even though they’re waiting 2 hours for a table at Olive Garden. I love seeing 10 guys in the card aisle of the store looking last minute for the ideal Valentine message. Even the cheesy giant teddy bears. I love that it’s promoting showing love, I just hate the standards associated with it. Does that make sense?
So going with the Valentine’s theme, here is an easy and healthy red recipe to share with your Valentine tomorrow night. Forgo the restaurant and making reservations, waiting forever on an appetizer and over priced champagne. Save going out for another night of the week where things will be a little less crowded. Grab a bottle of your favorite wine and a candle, whip together this meal and enjoy each other’s company.
2 heads cauliflower, cut into florets
3 tablespoons olive oil
salt & pepper, to taste
¾ cup cashews
24 ounce jar arrabbiata pasta sauce
16 ounce jar roasted red peppers
pinch of basil
pinch of cumin
16 ounces whole wheat penne pasta
1. Preheat your oven to 425℉.
2. Put the cauliflower florets into the DoveWare casserole dish. Drizzle with the olive oil and season with salt and pepper. Mix with some tongs.
3. Bake for 30 minutes, then open the oven and stir. Bake for an additional 30 minutes. Remove from the oven and set aside.
4. Blend the cashews, salt and pepper to taste, pasta sauce, red peppers, basil, and cumin in a food processor. If desired, add water 1 tablespoon at a time to reach desired consistency.Blend until smooth, then set aside.
5. Add water to the top line of the pasta cooker. Use the Thick Pasta function to cook the penne until it is done (use package instructions for time reference).
6. When pasta is done, turn the cooker off and drain, keeping the pasta in the pot.
7. Return the pot with the pasta to the cooker and add desired amount of sauce (you’ll probably have some left over) and most of the cauliflower; save some of the cauliflower to top the pasta.
8. Stir to incorporate. Serve topped with extra cauliflower and red pepper flake, if desired.
Recipe inspiration from Pinch of Yum.