The other day I went grocery shopping and honestly just bought some food that looked good and figured out that I would figure out what to do with it all later. My purchases included cauliflower, tomatoes, chicken and essentials like eggs, bread, etc.

I looked up some ways to cook cauliflower in Mark Bittman’s How to Cook Everything. I was drawn to an Indian-spiced braised cauliflower recipe so I decided to amend it a bit and ended up with this recipe.

  • Olive Oil
  • 2 garlic cloves, minced
  • Salt and Pepper
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Paprika
  • 1/2 head of cauliflower, cut into small florets
  • 2 tomatoes, chopped
  • 1/2 cup water
  • Pasta
  • 1 chicken breast
  1. Heat the olive oil in a skillet. Add the garlic and spices and cook until fragrant. About 5 minutes.
  2. Add the cauliflower, tomatoes and water. Cover the skillet and stir every 4 minutes or so, for 12 minutes.
  3. While the vegetables are braising, cook the pasta until al dente. Follow the instructions on your favorite type of pasta.
  4. Also, season the chicken breast with your favorite seasonings and cook in olive oil. (I chose salt, pepper, oregano, thyme and rosemary.)
  5. When everything is cooked, combine, adding the braising liquids to the pasta as well as a sauce. Top with Parmesan Cheese and enjoy!