I bought a cast iron skillet!!!!!
I’m kind of obsessed with spinach. I’m the kid who used to actually love spinach tortillas. I would request spinach as the vegetable of choice for dinner. When someone offers me those tricolor veggie chips? I go for the green ones.
Pretty good obsession to have, I’d say. Spinach contains significant amounts of potassium, magnesium, and of course, iron. (Where do I get my iron if I don’t eat meat? SPINACH.)
I might be Popeye the Sailor Man. If I start popping legendary biceps, I’ll let you know.
As a vegan, I’ve heard people wax poetic about cauliflower. So I figured I’d put it to the test.
It passed with flying colors.
The cauliflower adds creaminess to the sauce in this dish, as well as a mild earthy flavor. Combined with the spinach and the toasted breadcrumbs, this simple bake is serious comfort food.
(It’s made in a skillet, so it’s automatically ten times better than normal pasta)
- 10 oz cauliflower
- 10 oz pasta (I used brown rice penne)
- ¾ c soy milk (can sub other-non dairy milk)
- 2 cups spinach, divided
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1 tbsp garlic powder
- ⅓ cup breadcrumbs
- Preheat oven to 350°F and set a pot of salted water to boil.
- Microwave cauliflower with a little water for 2-3 minutes, or until tender.
- Add pasta to boiling water and cook to al dente. Drain, but do not rinse.
- Once cauliflower has cooled, combine cauliflower, 1½ cups spinach, and nutritional yeast in a food processor. Pulse until well combined.
- Add soy milk and process till creamy.
- Combine pasta, sauce, and remaining spinach.
- Stir in salt and garlic powder.
- Toast breadcrumbs in a dry pan over low-medium heat for 2-3 minutes.
- Pour pasta mixture into your cast iron skillet and top with breadcrumbs.
- Bake for 25-30 minutes or until breadcrumbs are browned and pasta is set.
- Remove and cool on a rack before serving.