Mediteranean Cauliflower Spaghetti Sauce

I was introduced to one of my favorite ways to cook fish while traveling throughout Spain in the sea side towns of the Basque region. In the homes I visited, women cooked with large iron skillets so large I've yet to ever see one yet that compared in size.  They would stand over the stove for long periods shaking the large skillet with fish, lemon juice, olive oil and salt until it made a delicious gravy like consistency. 

When I returned from my long sabbatical throughout Europe, I worked in a popular high end restaurant in my college town until I landed my first nursing position. The owner was Italian, thus all the dishes were Mediterranean inspired. My favorite entree there was a white fish with an olive oil, caper, and sundried tomato sauce. 

My inspiration for this recipe comes from my craving and remembrance of these two delicious dishes, as well as a hankering for spaghetti.  Yes, there's no fish, because I eat very little fish these days because of the disarray and harm being caused to our aquamarine life due to pollution. I do eat Sardines for protein many times a week, because there life span is so brief that very little, if any toxins are found when tested. 

Ingredients:

  • Cauliflower
  • Onion
  • Garlic
  • Capers
  • Sundried Tomatoes
  • Kale
  • Mushrooms
  • Capers
  • Sundried Tomatoes
  • Kale
  • Mushrooms
  • Basil
  • Basil Pesto
  • Lemon
  • Olive Oil
  • Salt
  • Pepper
  • Quinoa Spaghetti

Cut cauliflower up in medium size pieces into vitamix, so that cauliflower is in very small pieces. In a iron skillet saute onion and garlic in olive oil, then toss cauliflower, chopped basil, capers, sundried tomatoes, and however much you desire of the basil pesto.

While spaghetti is boiling, chop kale up into small pieces and then place into a colander. Pour hot spaghetti and water over the kale to drain the noodles. Place in a large bowl and mix with a squeezed lemon and salt. To add extra zest you can mince the peel. 

As for the mushrooms, you can do one or two things. I choose to stuff the mushrooms I had with the sauce and place in the over for a few minutes and decorate the dish. You could also dice and place in sauce. If there is any sauce left over, stuffing the mushrooms would be a great appetizer or side item for another dinner night. 

Godere!