October is National Vegetarian Awareness Month, a time to celebrate the benefits and joys of meatless eating. We're doing out part to get your creative juices flowing in the kitchen by highlighting a different meatless recipe every day.
We've always been huge fans here at TakePart HQ of Mark Bittman's "The Minimalist" column in The New York Times. If there's anyone who can convince even the most inexperienced home cook that they can turn out delicious, satisfying, and impressive meals—and without slaving away over a hot stove—it's Bittman.
So we thought, what better way to kick off our month of meatless recipes than with a "dead simple" and flavorful pasta dish that's perfect for the rapidly cooling autumn evenings.
I’ve been making this pasta for a very long time, probably since the 1980s, since it’s derived from a Marcella Hazan recipe. It’s dead simple — one of the things that I love about it — and you can pre-cook the cauliflower a day ahead or so if you’d like.
Get the entire recipe for Mark Bittman's Pasta with Cauliflower over at the Diner's Journal blog at The New York Times.
And for more ideas to inspire your month of vegetarian cooking, be sure to check out our regular Meatless Mondays series archives.