I’m pretty organised with food shopping and meal planning, but even so, there are regular occasions when I just need to get something to eat on the table in minutes.
Leftovers are a lifesaver at such times, or a quick pasta like linguine with sardine pesto or pasta cacio e pepe. Eggs are good — scrambled, fried, or in an omelette or frittata.
And there’s usually a tub of salad that can be combined with some toasted pitta, hummus, olives and chopped vegetables for what we call a “lunchy dinner”. While it’s often kisir or tabbouleh, this roasted cauliflower couscous salad has recently joined the rotation.
Roasted cauliflower softens without going mushy, and has a deep, almost nutty taste. I find that the textures of the cauliflower and couscous really complement one another. Continue reading
Ten More Bites 