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Image © Damn Delicious
$1.65 per serving
1 likes
Ready in 60 minutes
Spoonacular Score: 50% 
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Roasted Cauliflower Carbonaran at home. One serving contains 480 calories, 20g of protein, and 22g of fat. For $1.65 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. Not a lot of people made this recipe, and 1 would say it hit the spot. It works well as a main course. Head to the store and pick up thyme leaves, eggs, thyme leaves, and a few other things to make it today. It is brought to you by Damn Delicious. From preparation to the plate, this recipe takes about 1 hour. Overall, this recipe earns a rather bad spoonacular score of 15%. Users who liked this recipe also liked Roasted Cauliflower Carbonara with Burrata, Roasted Cauliflower and Mushroom Carbonara, and Roasted Cauliflower and Mushrooms Carbonara Pasta.
Frascati, Chablis, and Pinot Grigio are great choices for Pasta Carbonara. A crisp dry white wine balances out the richness of a creamy carbonara. Frascati is a Roman wine, which makes it an especially fitting choice to the Roman dish. You could try Simonnet-Febvre Chablis. Reviewers quite like it with a 4 out of 5 star rating and a price of about 15 dollars per bottle.
A fresh, vivacious style, with intense floral aromas. A perfect balance, combining full generous fruit flavors with finesse and elegance.
» Get this wine on Wine.com
Read the detailed instructions on Damn Delicious
The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.
You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.
Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.
The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.
Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.
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