Whole Wheat Penne in Cauliflower Sauce

I have never come across the use of the cauliflower in Italian dishes except for Pasta Primavera or Minestrone, so when Rachel Ray of 30 Minute Meals said on her show that she was making Pasta in Cauliflower sauce, it held my interest. The recipe was easy with just a couple of ingredients and I wanted to try it for myself to see if it was as good as she had said it would be ... it was :)
This is a very healthy Pasta dish, made with whole wheat Penne, garlic, onion, rosemary and cauliflower. Try it out and I am very sure you will enjoy it as much as K and I did.

12 oz whole wheat Penne Rigate
1 medium cauliflower, washed and cut into florets
1 red onion, chopped
3 cloves garlic, finely chopped
1 tbsp dried rosemary
1 cup stock (I used a cup of the Pasta water)
3/4 cup grated Parmesan or Romano cheese (I didn't use any)
1/2 tsp black pepper
Salt to taste
Extra Virgin Olive Oil

Boil water in a large pot. Add salt and the penne and cook till done. Remove 2 ladleful of the pasta water (if also using stock or else remove 3 ladlefuls), drain the pasta and keep aside.

Heat oil in a deep bottomed pan and add the chopped garlic. Cook for a couple of minutes and add the chopped onion. Cook till the onion turns tranlucent. Add the cauliflower florets, stock / pasta water and rosemary. Cover and cook till the florets are cooked. Add salt and pepper and mash the cauliflower. Add the reserved pasta water and the Penne. Mix well. Now add the grated cheese and toss the pasta to combine. Serve hot and enjoy !

Tandoori Gobhi

My love for Tandoori dishes started with .. no not Tandoori Chicken, but with Fish. When we were kids, as a special treat my Father made this absolutely wonderful Pomfret and served it with Coriander Chutney. We didn't have a tandoor - he applied the spices to the fish, let it marinate and then baked it in the oven. So many years later I still remember the taste. Anyhu, my Ma made a lot of Tandoori vegetarian dishes - Paneer, Mushroom, Potatoes, Cauliflower. This recipe has been adapted from my Ma's version.

1 medium sized cauliflower, cut into large florets
1 1/2 cups yogurt (without the water). I used low fat Greek yogurt available at the local grocery store.
5-6 garlic loves, finely chopped or grated
1" ginger, grated
1 tsp lemon juice
1 1/2 tsp red chilli powder
1 tsp chaat masala
1 tsp freshly ground black pepper
1 tsp amchoor
2 tsp oil
Salt to taste

To garnish
1 tbsp chopped coriander leaves
1 lemon cut into rings
1/2 onion cut into rings
1/2 tsp chaat masala

Boil about 4-5 cups water with 1 tsp salt and 1 tsp lemon juice. Add the cauliflower florets and cook till almost done. Drain and let dry on a kitchen towel or paper towel.
In a large bowl, mix the yogurt, ginger, garlic, red chilli powder, chaat masala, amchoor, pepper, salt. Add the florets to this mix and marinade for about 1 hr.
Preheat oven. Lightly grease a baking pan and place the florets. Bake on 400 F for 30 minutes till the florets are light brown. (Remove one floret at this time and check if the masala and cauliflower is cooked. if not, then cook for a couple of minutes more). Remove from oven and keep aside.
While serving, place the onion rings an lemon rings on the serving plate and sprinkle the coriander leaves. Put the cauliflower florets and sprinkle chaat masala. Serve hot.