Yesterday, I shared a recipe over at Camille Styles and today, I’m sharing it with you!
I’ve actually been loving Camille Styles’ blog for a while now – it’s very inspirational, easy to read and really inviting.
So, it was a no-brainer to guest post for her!
My favorite bloggers are the ones who I feel like I could be friends with in RL. Real life.
There are a lot of lifestyle and food bloggers out there who I’d love to grab a coffee or a drink with. Actually, I’ve been making a bigger effort lately to do this with those in the NYC area.
You learn a lot when you speak to fellow bloggers and you also become inspired. Everyone has a different creative edge and perspective, so it’s refreshing and fun to learn about how they run their blogs.
Also, it’s exciting to actually meet the person behind the screen. Sometimes I receive nasty e-mails from people and I think to myself, “Don’t these people realize I’m a normal human being and not a computer?”
It absolutely shocks me sometimes to get an e-mail with nothing but a mean comment. Luckily, my readers are the BEST, and I receive more positive than negative notes in my Inbox. Phew.
I won’t harp over it, because I know I’ve mentioned my gripes with the anonymity of the Internet before. Hmph.
Back to the recipe – when I was developing a recipe for Camille Styles, I asked her, “What’s your go-to pasta dish?” She mentioned she loved this recipe by Tyler Florence and makes it a lot. What a perfect opportunity to Inspiralize a classic favorite!
Now, the recipe’s easier to make, healthier and just as delicious (if not more!)
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 12 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- ½ head cauliflower, cored and broken into small florets
- 3 tablespoons extra virgin olive oil
- 1 anchovy fillet, mashed to a paste
- salt and pepper, to taste
- 2 tablespoons golden raisins
- 2 tablespoons pine nuts, toasted
- 1 garlic clove, minced
- 1 pinch red pepper flakes
- 2 medium zucchinis, peeled, Blade D, noodles trimmed
- 3 tablespoons grated parmigiano-reggiano cheese
- 2 tablespoons freshly chopped parsley
- ¼ lemon, juiced + its zest
- For the breadcrumbs:
- ¼ cup almond meal
- ¼ teaspoon dried oregano flakes
- ¼ teaspoon dried basil flakes
- ¼ teaspoon dried parsley flakes
- ¼ teaspoon garlic powder
- salt and pepper, to taste
- 2 teaspoons water
- Place the cauliflower, 2 tablespoons of the olive oil, and anchovy fillet in a large skillet over medium heat. Cook until the anchovy fillets begin to sizzle; add ¼ cup of water and season with salt.
- Bring to a simmer, cover, and cook until the cauliflower is just tender, about 5 minutes. Uncover, and cook until the water has evaporated and the cauliflower is golden brown, 5 to 7 minutes. Stir in the raisins and pine nuts, and cook until just heated through. Transfer the mixture to a large mixing bowl and place the skillet back on the stovetop, heat off.
- While the cauliflower cooks, place the almond meal and seasonings into a small bowl and mix together. Then, add in the water and mix until dough-like. Place a medium skillet over medium-high heat and once heated, crumble in the almond meal dough. Cook until breadcrumb-like and toasted. Set the bread crumbs aside in a small bowl.
- Turn the heat on underneath the skillet used to cook the cauliflower and add in the remaining olive oil (1 tablespoon.) Once oil heats, add in the garlic and red pepper flakes. Let cook for 30 seconds and then add in the zucchini noodles, tossing occasionally and cook for 3 minutes or until al dente/cooked to your preference. Then, add the noodles to the large mixing bowl with the cauliflower. Stir in the parmesan cheese, parsley, and lemon juice/zest.
- Sprinkle with almond breadcrumbs and serve immediately.