time: 1 hour
The last three weeks have been rough. I developed a horrible chest cold and nothing I took or tried to do about it seemed to help. After taking public transportation in Boston for the last 10 years and rarely getting sick, I assumed my immune system was bulletproof and getting sick in LA would be a non issue. No. I’ll spare you the details of my symptoms, which unfortunately were not alleviated by taking antibiotics I decided to try as a last resort after coughing almost nonstop for two weeks.
Since I didn’t really feel like cooking that much this week, I rooted through my backlog of recipes and photos and pulled out one that I made a few times almost a year ago, and completely forgot about. Seeing the photos reminded me how delicious, colorful and, well, happy this dish is.
King oyster mushroom stems are sliced and scored to create caramelized vegan scallops, which are paired with roasted cauliflower then tossed over pasta. A vibrant green minted pea puree and cashew cream duo is then drizzled over the top to create a clean and creamy element, while extra peas and chopped mint gives every bite a fresh pop and crunch. The pea puree and cashew cream here can be made beforehand and chilled, so all that’s left to do for prep is to roast the cauliflower, caramelize the vegan scallops and boil the pasta … making it a perfect, low-fuss yet luxurious dish to enjoy with friends.
for the sweet pea puree (may be made in advance and chilled until ready to use)
1 TB olive oil
4 cloves garlic, minced
2 shallots, minced
3 TB white cooking wine
3 cups frozen peas
1 3/4 cup vegetable broth
3 TB fresh chopped mint
3/4 cup of basic cashew cream
for the cauliflower
6 cups cauliflower florets
2 tsp olive oil
salt and pepper
10-12 lasagna noodles, each piece broken into 2-3 rough pieces OR
4-5 cups of bowtie pasta
for the vegan scallops
6-8 large king oyster mushroom stems, chopped into scallop-sized pieces and scored on one side, then soaked in warm water for about 30 minutes
1-2 tsp olive oil
extra mint leaves and fresh peas, for garnish
To make the cauliflower, preheat your oven to 400 degrees. Toss the cauliflower with the olive oil, then place on a single layer on a baking sheet. Sprinkle with the salt and pepper. Bake on one side for about 20 minutes, checking it after 15 minutes, then flip and bake the other side for an additional 15-20 minutes. Set aside.