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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. One wine you could try is Louis Jadot Chablis. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.
The Louis Jadot Chablis has a very nice golden yellow color. It is a lipid, bright and fresh wine, which taste and bouquet develop relatively quickly.It should be served chilled, and can be served with oysters, charcuterie and fried fish. It also goes very well with goats cheese.
» Get this wine on Wine.com
Read the detailed instructions on Damn Delicious
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.
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!
The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.
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).
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.
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.
If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
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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