Flavorful California-Inspired Pasta with Cauliflower: A Must-Try Recipe!

When you step inside Greens, a famed San Francisco restaurant, you’re immediately greeted by a stunning redwood installation by artist JB Blunk. This striking centerpiece, crafted from a single stump, towers over the dining area, creating a warm and inviting atmosphere. The combination of this artwork, custom wood features, and sweeping views of the Bay sets the stage for an extraordinary dining experience.

Greens isn’t just a restaurant; it’s a trailblazer in upscale vegetarian cuisine. Founded in 1979 by the San Francisco Zen Center, its first chef, Deborah Madison, significantly influenced vegetarian cooking in America. Since then, notable chefs have led the kitchen, including Annie Somerville and, more recently, Katie Reicher, who took over after the pandemic to reinvigorate the restaurant’s place in California’s culinary scene.

Katie Reicher’s new cookbook, “Seasons of Greens,” reflects the restaurant’s commitment to fresh, seasonal ingredients. Her recipes celebrate both creativity and simplicity. For instance, while some dishes may take time to prepare, many are designed for busy weeknights. Reicher shared in a Zoom chat that she scales down restaurant recipes for home cooks, emphasizing essential flavors. She believes recipes should always include enough fat, acid, and salt for depth.

Reicher, now 31, has spent her career at Greens. Her journey began as an intern and led to her becoming the executive chef in 2020. Her cooking philosophy aligns with Greens’ mission: prioritize local, seasonal ingredients and treat them with care. She draws inspiration from her multicultural background—her mother is Ukrainian American, and her father is Italian American—bringing a global flair to her dishes.

One shining example from her cookbook is pasta with cauliflower and Swiss chard. This dish is innovative, combining roasted cauliflower—known for its buttery flavor—with zesty ingredients like golden raisins and Castelvetrano olives. Reicher’s recipe is versatile, allowing substitutions based on what you have at hand. For a quick dinner, you can roast the cauliflower in advance, simplifying your preparation.

Interestingly, Swiss chard often gets overshadowed by trendier greens like kale. Reicher champions it, even using the stems for flavor. She believes in making the most of every ingredient. As for the seasons, she suggests her pasta dish can be enjoyed year-round, as the ingredients are typically available no matter the time of year—a comforting thought for home chefs.

As interest in plant-based cooking grows, knowing how to prepare delicious vegetarian meals is more valuable than ever. According to a recent survey by the Good Food Institute, 60% of Americans are actively trying to incorporate more plant-based meals into their diets. This shift not only promotes health but also supports environmental sustainability. By embracing seasonal, local produce, you too can contribute to this positive trend.

The following recipe for Pasta with Cauliflower and Chard captures the essence of Katie Reicher’s cooking and might just inspire you to try something new in your kitchen.

Pasta with Cauliflower and Chard

This dish blends sweet golden raisins, briny olives, and zesty lemon with roasted cauliflower and pasta, making a delightful meal that’s easy to prepare.

Servings: 6 to 8
Total Time: 45 minutes

Ingredients:

• 3 lbs cauliflower, cut into florets
• 3 tbsp olive oil, divided
• 1 tsp fine salt, divided
• 1 lb Swiss chard
• 8 tbsp unsalted butter, divided
• 1 cup panko
• 1 lb pasta (linguine, bucatini, or spaghetti)
• 1 bunch scallions, sliced
• 2 garlic cloves, sliced
• 1/2 cup golden raisins
• 1/2 cup Castelvetrano olives, chopped
• 1/2 cup dry white wine
• 2 tsp finely grated lemon zest
• 1/2 cup grated Parmesan cheese

Directions:

1. Preheat the oven to 425°F. Toss cauliflower with 2 tbsp oil and 1/2 tsp salt. Roast for about 20 minutes, until softened.
2. While it roasts, prepare the chard by slicing the stems and tearing the leaves into pieces.
3. In a skillet, melt 2 tbsp of butter. Add panko and cook until golden brown. Set aside.
4. Boil water and cook the pasta until al dente. Reserve 1 cup of pasta water, then drain.
5. In the same skillet, heat remaining oil, add chard stems, scallions, and garlic. Sauté until fragrant. Stir in raisins and olives, then add wine and reduce.
6. Mix the skillet contents with drained pasta, chard leaves, cauliflower, the rest of the butter, lemon zest, and salt. Cook until combined.
7. Remove from heat, stir in cheese, adjust seasoning, and serve topped with breadcrumbs.

With this dish, you can enjoy the vibrant flavors of Greens right in your home kitchen. Happy cooking!

For more insights on healthy eating and recipes, check out the Good Food Institute.

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