Mr. Batali saved me a trip to the grocery. And he can save you too if you have a head of cauliflower, pasta and a handful of pantry/fridge staples. I'll tell you flat out I reduced the pasta by 25% and could have done with even less. I also added 3 pinches of pepper flakes (much less) and had a free hand with the cheese (atrophied piave in my case but perfect for grating.).
Btw the recipe uses the whole head of cauliflower, stems included. Leave an hour for slow cooking. It's worth it. Vegetarian! Can be gluten free. Click here for the recipe.
For the ladies and gents who asked. Salad is good any time of day. I like it in the am instead of hot cereal. In this case bulgur subs for oatmeal, but so could barley or wheat berry. Any whole grain. The veg can be poached from leftovers. Do yourself a favor and dress with olive oil or lemon juice, or better yet make a super simple vinaigrette that has zero of the additives of store brands.
1/2 cup cooked bulgur warm, cold or room temp
Handful cooked green beans whole, or 1 inch
Handful grape tomatoes, halved
1/4 bell pepper, sliced and diced
2 spoonfuls feta (or cooked white beans for dairy averse)
Sprinkle of chopped parsley, dill, both or nothing
1 tablespoon olive oil
2-3 teaspoons white vinegar
A few grinds of pepper
2 big pinches salt
Shake & drizzle over salad
Double down if you're feeding more than one
Eat – B
When you don't have butter, make this cake. Thank you @Hersheys.com for keeping this classic for us. Hot water and veg oil make for a super moist cake. I sacrificed snow day cocoa for this confection and it was worth it. The online version calls for frosting. My number 1 son doesn't care for it, nor did I have much of the aforementioned butter. You can find the recipe here.
I added the fruit just for the photo.
Eat sweet – B