My First Recipe

— kitchen experiments

A cauliflower head sat in the fridge, ready to expire. I decided to use it to make cauliflower alfredo pasta for lunch.

Cauliflower alfredo is a sauce made by boiling cauliflower til soft and blending in fresh garlic, salt and pepper. I learned about it when I was vegan.

My husband and I made artichoke hearts last night and we had four left over. There was also a new brick of feta waiting to be opened. Artichoke and feta go well together…

‘I wonder if feta goes well with cauliflower?’

Feta was added to the sauce. The dish was topped off with artichoke hearts.

It was delicious. Hearty but light.

1 head of cauliflower, cut up, boiled til soft
2 tbsp of butter
1 tsp of salt
a few dashes of pepper
3 oz of Feta cheese
1 clove of garlic
artichoke hearts

There’s still more work. How much feta is the optimum amount? What brand? What is the best cauliflower to feta ratio?

I’ve always wanted to come up with my own recipe but I have never cooked enough to come across original flavors.

Today, I also made brioche in the shape of mini croissants. I filled them with pineapple jalapeño jam. The heat of the jalapeño went so well with the salted butter.

It’s been a successful day.




on a difficult road



attempts to assimilate

back to home