Chicken, Cauliflower, and Pasta Skillet; more spring
Cauliflower, in my opinion, is not the most versatile vegetable. We love it, but it’s uses are limited. It tends to be, for want of a better word, crumbly. That attribute makes it perfect for cauliflower rice (or so I’m told, never having tried it) but challenging for other things. I would not add it to a stir-fry, for example, or a skillet hash. I have never tried it in … Continue reading →