Here’s a solid vegetarian meal for all those craving it. (!)
I’m unabashedly in love with this recipe because a) flavor for days. And b) the simple factor is embarrassing. There’s just so little to do, you can get started on that early summer major closet and drawers purge!
Oh, you’re not doing that today?
Let us peepeth.
Five ingredients. This is the way I take care of you.
Let’s roast the ish out of some cherry tomatoes and cauliflower. Get plenty of olive oil on those veggies. Your tomatoes totally don’t have to be on a vine. I did that to please my eyeballs, but anything goes.
Also, we’ll roast the tomatoes about 40 minutes, then get them off the pan so we can finish out the cauli.
I like a HEAVY roast on cauliflower. Like, char. Like, blistered. Like, sunburned.
Like this! Trust me, all those charred bits are flavors from your dreams. Get it just like that. An hour total.
Know what I mean, Vern?
Then we’ll just boil our gnocchi for a smidge. It really doesn’t take longer than an opening to any ’80s sitcom. Just get it plump and tender and toothy.
I know you hate “toothy.” That’s why I keep saying it.
And honestly that’s it! Lemon juice, a drizzle of olive oil, a little bit of reserved starchy water, minced parsley for garnish and things are looking up.
Most of this is hands off, so it’s definitely fitting for summer weeknights and/or lazy weekends. You’ll have a tangy tartness with the tomatoes and a rustic earthiness with the roasted cauliflower. All over creamy pasta pillows. It’s divine. And you rightly need this, stat.
One more spritz of lemon? Totally agree.
And that color. This is how we do it.