I saw a post on Serious Eats about pizza with Tunisian-spiced cauliflower and couldn’t get the idea out of my head. Harissa — North African tomato and spice paste — in place of marinara? Brilliant! Making pizza at home isn’t really my bag: too much cheese, my oven doesn’t really get hot enough, it takes a long time. But pasta? I like pasta enough to write a blog about it. And this made a spectacular noodle dish.
The original recipe uses only cauliflower, no broccoli, as well as fennel and roasted red peppers. I’m sure that’d be great, but I wanted to streamline things a little for a week-night. Low-fat ricotta in place of mozzarella also keeps things real. The result was fast, delicious, and satisfying. As they say in Tunisia… I actually have no idea what they say in Tunisia. —The Pasta Man
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